Mix 250 g bread flour, 4 g instant dried yeast, 3 g salt with a fork.

Add 230 g warm water and 30 g extra virgin olive oil to the flour mixture. Mix with a wooden spoon until combined and sticky.

Cover with a tea towel and let rest for 30 minutes.

Once rested, wet your fingers and fold the dough from the outside to the inside up to a dozen times. Turn the dough slightly each time so you fold a new section.

Rest for a further 30-60 minutes (This depends on the humidity. It should grow in size at least 150%).

Grease a small non-stick pan well with the 15 g cold butter.

Pour the dough into the pan. Fold the dough vertically then horizontally and gently stretch to fit the pan.

Cover and rest for 30-60 minutes (It should grow again). Once rested and risen, the dough should wobble inside the dish.

Wet your fingers and gently dimple the dough.

Mix 2 cloves garlic, 1 sprig fresh rosemary, 15 g extra virgin olive oil together then pour over the dimples.

Bake for 20min @180°C (360°F). It should rise again slightly and be golden brown on top.