In a large bowl combine the yeast, salt, sugar and olive oil with the water.

Add the flour to the bowl and stir it through with a wooden spoon until it is all mixed in.

Cover the bowl loosely and leave it to rest at room temperature until it rises and begins to collapse. This will take about 1.5 to 2 hours. I left mine for a little longer than 2 hours.

You can shape the bread now or refrigerate it for later. The dough will keep for 4-5 days in the fridge.

Pre-heat the oven to 210C fan-forced and grease an oven tray with olive oil. Alternatively use baking paper with a little spray of oil.

The dough can be rolled out for shaped bread (use a cutter or a knife) or just break of bits and flatten them out like I did. The dough can be prepared and baked straight away or left to rise again.

To prepare the bread for the oven, brush it generously with olive oil and then sprinkle with sea salt and rosemary.

Bake the bread for 10-15 minutes or until golden brown.

Transfer the bread to a wire rack to cool.