Place the flour, yeast, sugar and 100ml warm water into a bowl.

Mix through and leave for a few minutes until the mixture starts to foam.

Add another 150ml warm water, olive oil and 1 tsp flaked sea salt.

Give the mixture a good stir until it becomes a sticky dough.

Knead for 5-10 minutes (add some more oil if needed)

Shape the dough into a sphere and place back into the bowl.

Cover with cling film, a shower cap or a dish towel.

Place the bowl somewhere warm for an hour, or until the mixture has doubled in size.

Whilst the dough is rising, prepare the garlic and tomatoes.

Heat the oven to gas 6/200°C.

Wrap the garlic bulb in kitchen foil.

Roast directly on the oven shelf for 25-30 minutes.

Once cool enough to handle, gently squeeze out the cloves and set aside.

Put the tomatoes in a bowl and drizzle with oil.

Toss to coat, then season and set aside.

Lightly grease a deep 20cm x 30cm (8in x 12in) roasting tin with oil.

Tip the dough into the tin and stretch it out to fill the edges and corners.

Using oiled fingers, make rows of evenly spaced dimples over the surface of the dough.

Press in the garlic cloves and tomatoes.

Scatter over the rosemary.

Cover with clingfilm and set aside to prove until doubled in size.

Preheat the oven to gas 6/200°C

Scatter sea salt over the dough.

Put a separate tin in the bottom of the oven and fill with boiling water from a kettle.

Bake the dough on the middle shelf for 30 minutes, or until golden.

Leave to cool in the tin for a few minutes.

Drizzle with a little more oil before serving.