Combine flour, salt and add half the water, mix well.
Use 4 tbsp of water to dissolve the yeast in it.
Add rest of the water including the yeast water into the mixture.
Mix well until smooth about 6 – 8 minutes.
Prove for about 30 minutes – Knock back.
Place into an oiled Chasseur cast iron pan and leave until doubled.
Drizzle olive oil and sprinkle rosemary, garlic and salt flakes on top.
Bake at 220C for about 15-17 minutes. Half way through baking, sprinkle water into the oven with your fingers to create a bit of steam.
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