Combine the oil, garlic, and half the rosemary in a frying pan and heat on a low heat for 5 minutes. Set aside and allow to cool.
Put the flour, salt, sugar, half the infused oil, yeast and water in a bowl. Mix until it all comes together in a dough.
Transfer the dough to a floured surface and knead for 6 minutes. Form into a ball and transfer to a lightly oiled bowl and leave somewhere warm for an hour, until it has doubled in size.
Line a large baking tray and turn the dough out onto it. Press down to form a circle, 20cm/8in in diameter.
Brush with a small amount of the oil and make indentations with your fingers. Leave for a further 30 minutes at room temperature.
Preheat your oven to 230°C/450°F/Gas 8. Brush the dough with the salt water and then the remaining oil. Add the leaves of the remaining rosemary and press them lightly into the dough.
Cook for 20-25 minutes. Remove from the oven and serve warm.
Video
Notes
When frying the oil and rosemary, cook on a low heat so as to not burn the garlic.
Make sure the oil has cooled enough (45°C/115°F max). If it is too hot, it will kill the yeast.
We used fast action yeast to keep the proofing time down. If you use normal yeast, then you will need to double the proofing times stated here.