Mix together the flour, yeast and 1/2 tsp salt.

Add the oil, then pour in the water gradually, adding enough to make a soft dough.

Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.

2)Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter.

(Don’t pile them on top of each other or they will stick together.)

3)Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain.

Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil.

Bake in batches for 8-10 mins until puffy and golden.

Can be made 3-4 hrs ahead.