Mix the dough

• Combine the bread flour, instant yeast and cooking salt in a bowl.
• Make a well in the centre, pour in the warm water and mix until no dry flour remains.

First rise

• Cover the bowl and leave in a warm place until doubled in volume.

Prepare the pan

• Grease a metal pan with butter and line it with baking paper, scrunched first, leaving an overhang.
• Drizzle the base with extra virgin olive oil.

Transfer and second rise

• Scrape the batter into the pan without deflating it and coax it into the corners.
• Cover with a cutting board and leave to rise by about 50%.

Dimple and top

• Drizzle oil over the surface and spread it with oiled fingers.
• Lightly dimple the dough, no deeper than 1 cm, then sprinkle with sea salt flakes.

Bake

• Bake at 220 °C (200 °C fan), rotating the pan at the 15 minute mark.

Cool

• Cool on a rack before cutting.