• 450g (3 cups) plain bread flour, sifted
  • 2 teaspoons dried yeast
  • 1 teaspoon salt
  • 310ml (1 1/4 cups) warm water
  • 125ml (1/2 cup) extra virgin olive oil
  • Olive oil, extra, to brush
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh rosemary
  • Step 1 Combine the flour and yeast in a large bowl. Stir in the salt. Make a well in the centre. Gradually add the water and 1 tablespoon of oil, stirring until combined. Use your hands to bring the dough together in the bowl.
  • Step 2 Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Brush a large clean bowl with extra oil to grease. Place the dough in the bowl. Cover and set aside for 1 hour or until doubled in size.
  • Step 3 Meanwhile, place the garlic, rosemary and remaining oil in a bowl. Stir to combine. Season with salt and pepper. Set aside for 1 hour to infuse.
  • Step 4 Preheat a barbecue flat plate on high. Divide the dough into 6 portions. Roll out 1 portion onto a lightly floured surface to a 20cm-diameter disc. Repeat with remaining dough portions.
  • Step 5 Cook the dough discs on barbecue for 2-3 minutes each side or until puffed and charred. Transfer to a chopping board. Cut into wedges. Drizzle over the rosemary mixture. Serve warm.