* 15g fresh Yeast or 1x7g sachet of fast-action Dried yeast
* 320g Sparkling mineral water
* 500g Strong white bread flour
* 20g Semolina
* 10g Salt
* 50g Olive oil + 4 tbsps, plus a little extra for Brushing
* Coarse Rock or Sea salt
* Dried or fresh oregano, to taste

===Method===
* Make an overnight sponge by dissolving the Yeast in the water and mixing into half the Flour and all the Semolina - if using Dried yeast, just stir it in with the Flour before adding the water.
* The following morning, mix in the remaining Flour, Salt and 50g Olive oil to form a sticky Dough, adding more water if necessary.
* Knead, using your chosen method.
* Shape into a ball and leave to rest in a lightly oiled bowl, until almost double its size.
* Lightly Flour the worksurface and empty the Dough onto it.
* Gently deflate the Dough and knead briefly.
* Repeat steps 4-6, omitting the kneading.
* Drizzle the 4 tablespoons Oil over the top and push the Dough gently towards the sides of the dish.
* Cover with Clingfilm and leave to prove for 45 minutes.
* Dimple the Dough sporadically and prove for a further 30 minutes.
* Meanwhile, preheat the Oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
* Sprinkle the Dough with the Oregano and coarse sea or Rock salt.
* Bake in the Oven for 25-30 minutes.
* Slide onto a wire rack and Brush with a little more Olive oil whilst still hot.
* Allow to cool before cutting or tearing.

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