This flat Italian bread, which can be served oozing with olive oil, is the perfect accompaniment to a barbecue, especially if served warm. As rosemary is now shooting soft, tender and very fragrant leaves, it is the ideal herb to flavour this bread, particularly if you have plenty growing in your garden or on the allotment.

You will need: 1lb (500g) strong white bread flour Two level tsps salt 11floz (325ml) tepid water One sachet quick-acting dried yeast Four tbsps olive oil Two heaped tspns fresh rosemary leaves Maldon sea salt crystals to decorate Method: Place flour, salt and dried yeast into a large bowl, and add the tepid water and half the olive oil.

Using your fingers, draw the mix together until it forms a reasonably sticky dough, then knead well for ten minutes.

Place the dough back into the bowl, cover with a clean cloth and place in a warm place (the airing cupboard is perfect).

When the dough has doubled its size (approx 30 to 45 minutes) set the oven to 200C/400F or gas mark 6 and turn the dough out on to a clean surface, deflate, toss half the rosemary leaves into the centre and knead again for a few minutes.

Roll out into a flat round and place on an oiled baking tray, sprinkle the rest of the rosemary leaves on top, along with the salt crystals, cover and leave until risen again (about 30 mins this time).