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  • 500g strong bread flour, plus extra for dusting
  • 7g fast action yeast
  • 2 tsp fine sea salt
  • 5 Tbsp. olive oil , plus extra for the tin and to serve
  • 2 tsp. + 1 Tbsp. Saltverk Flaky Sea Salt
  • ¼ small bunch of rosemary , sprigs picked from stem
  • Sun-dried tomatoes
  • Black olives

Add the flour to a large mixing bowl. Mix the yeast into one side of the flour, and the 2 tsp. of the flaky sea salt into the other side. Then mix everything together.  (This initial separation prevents the salt from killing the yeast).

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm (90° - 100°F) water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle your work surface with flour and turn the dough onto it, scraping around the sides of the bowl to remove all residual dough. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to proof for 1 hr or until doubled in size.

Oil a rectangle, shallow 9 x 13” (or similar) pan. Turn the dough from the bowl on to the pan, then stretch it to fill the tin. Cover with a tea towel and leave to proof for another 35-45 mins.

Once dough has proofed, heat the oven to 425°F. Remove the tea towel from the dough, and press your fingers into the dough to make deep dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and drizzle over the bread. Push sprigs of rosemary, sun-dried tomatoes & olives into the dimples in the dough and finish by sprinkling the remaining 1 Tbsp of flaky salt over the top.

Bake for 20 mins until golden. While the bread is still hot, drizzle 1-2 tbsp olive oil over the dough. Cut into squares and serve warm or cold with extra olive oil, if you like. Optional finish with an extra sprinkle of Saltverk salt.

Serves: 4-6

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