1 tsp sugar
1 c warm water
1 tsp active dry yeast
3c flour
1 tsp salt
1/4c olive oil

Method

Place the sugar, water and yeast in the food processor and leave for 10 – 15 minutes until mixture is frothy.  Add the flour, salt and oil.  Process to form a soft dough which pulls away in a lump from the blade.  Tip onto a floured bench and knead until soft and silky.  Place the dough in an oiled bowl and cover with plastic wrap.  Leave in a warm place to rise until doubled in size.  Punch the dough down and knead for a further 2-3 minutes.  Flatten the dough to about 2cm thick on the baking tray with your fingers or knuckles.  Drizzle with olive oil and sprinkle over rock salt and rosemary.  Bake at 200ºc for 35-40 minutes until cooked and golden.