Rosemary & Sea Salt Focaccia Pizza

Sometimes the simplest things are the best. Three ingredients on a blistered dough: olive oil, fresh rosemary, and flaky salt. This is pizza bianca at its most stripped-back - no sauce, no cheese, just beautifully charred bread with fragrant herbs. In Italy they eat this torn into pieces with drinks before dinner, or alongside grilled meat. It's also the fastest thing you can make in a pizza oven, which makes it the perfect warm-up while the rest of your food is being prepped.

Ingredients

• 1 pizza dough ball (about 250g - see our Classic Neapolitan Pizza Dough)
• Fresh rosemary, leaves stripped from 2-3 sprigs
• Flaky sea salt
• Extra virgin olive oil (be generous)

Method

1. Preheat your pizza oven to 400-450°C.
2. Stretch your dough to about 12 inches on a well-floured surface - you can go round or oval. Transfer to a floured peel.
3. Drizzle the surface generously with olive oil - you want visible pools of it, not a light brushing.
4. Press the rosemary leaves firmly into the dough surface. Scatter with flaky sea salt.
5. Slide into your pizza oven and cook for 60-90 seconds, turning once for even charring. The oil should be sizzling and the rosemary fragrant.
6. Serve immediately, torn into pieces. Brilliant with drinks, alongside grilled meat, or just on its own.