Instructions: To make the starter, mix the flour, yeast and water together until the mixture resembles a semi-thick batter. Allow to prove covered in a non-reactive bowl for up to 3 days (8 hours minimum) to develop a lovely mature flavour.

Mix the starter, flour, salt, yeast, garlic and half the oil with approximately 1 cup of warm water to make a soft dough. Knead on a floured surface until the dough is silky smooth, adding flour as necessary until the dough is no longer sticky. Allow the dough to rise in an oiled bowl until doubled, about 2 hours.

Divide the dough into 6 or 8 pieces and pat into oval shapes about 2cm. thick.

With a sharp knife, cut diagonal cuts into the dough and then gently stretch to open up the holes. Brush with flavoured oil of your choice and sprinkle with sea salt.

Allow to rise for 20 minutes then bake at 225c. for 15-20 minutes, spraying with water twice during baking. (if you prefer, place a baking pan of boiling water in the bottom of the oven to create steam).

Remove from the oven and brush once more with olive oil (optional).

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