Whisk the warm water and the yeast together. 

Pour your flour out onto a flat, clean surface and then make a well. Pour your yeasty water into the well and add a generous pinch of salt. use your fingers to slowly incorporate the flour into the water. Once a rough dough starts to form, start kneading it. Knead for 10-15 minutes until smooth and elastic. Add a touch more flour if needed. 

Put the dough into a large bowl, lightly dust with flour and cover with a damp cloth. Prove for 1 hour. 

Grease a deep baking tray with olive oil. Knead the dough again to quickly knock out the gas. Put the dough in the baking tray and use your palm to spread the dough out to the edges. Rub some olive oil on top, sprinkle over your rosemary leaves, then push your fingers in the dough to make pumps and dips. Sprinkle the dough lightly with the flaked salt.

Cover the tray with the damp cloth and prove for another hour. Pre-heat your oven to 230 degrees C (450 degrees F) about halfway through the proving. 

Remove the damp cloth then put the dough in the oven. After 10 minutes, turn the heat down to 190 degrees C (370 degrees F) and bake for a further 30 minutes. 

Once the bread is baked, let it cool, remove from the tray and enjoy!