Basic flat loaf

Combine the flour, yeast and salt in a large mixing bowl. Make a hollow in the centre and add the oil and half the seasonings. Add the water and mix with a wooden spoon to form o soft dough. (The mixture makes a moist, slightly sticky dough.)
Place the dough on a lightly floured surface and knead lightly for 10 minutes until smooth and no longer sticky. (Tiny air bubbles will form on the surface when the dough is lightly pressed between your hands.)
Place the dough in a large oiled mixing bowl, brush with o little oil and cover lightly with plastic wrap. Leave in a warm place until the dough has doubled in volume, about 40-60 minutes.
Remove the dough from the bowl and knead lightly four or five times, taking care not to knead out the air. Shape the dough into a neat oval by tucking the sides under to enclose even more air. Cover lightly and leave to rest for 7 minutes.
Preheat the oven to 200 ºC and spray a fairly large baking sheet with non-stick spray.
Lightly roll out the dough an a floured surface until it is the size of the baking sheet. Alternatively, flatten it with the palm of your hand until it is the required size. Place on the baking sheet, cover with a cloth and leave to rise until double in volume, about 20-30 minutes.
Make holes in the proven dough with your fingers and fill with the remaining seasonings. Sprinkle with olive oil and coarse salt.
Bake for 25 minutes until risen and done. Remove from the oven, place on a cooling rack and drizzle with extra olive oil if desired.
Makes 1 large loaf which serves 6.