2 cups warm water
2 tsp dry yeast
1 tsp sugar
½ cup Grove Extra Virgin or Garlic Avocado Oil
5½ cups high-grade flour
1½ tsp salt
1-2 Tbsp fresh rosemary
1-2 Tbsp rock salt
Optional: ½ cup chopped olives or capers
Mix yeast, sugar and warm water until dissolved, then stand for 5 minutes. Mix in oil and flour, then salt and olives or capers (optional).
Rub oil on your hands and knead the dough until smooth. Add a little extra avocado oil to stop any sticking. Divide dough in half and form two flat oblong shapes. Store in a warm place for 30 minutes.
Brush the top of the loaves with water, sprinkle with rock salt and rosemary. Bake at 220°C for about 20 minutes or until loaves are golden and sound hollow when tapped.