Stir together 500g strong white flour, a sachet of easy-blend yeast and 2 teaspoons of salt.
Put 3 tablespoons of olive oil and 2 teaspoons of honey or sugar into a measuring jug, and top up the jug with warm (not too hot) water up to the 300ml mark. Stir.
Don’t be too eager; you probably won’t need all of the liquid.
Pour in about half of the liquid, then use your hand to work in a bit more. Keep pushing and pulling the dough around the bowl until all of the flour is incorporated, adding a little bit more liquid until it feels right. Don’t worry if it goes sticky. It can easily be rescued with a bit more flour. Knead for at least 10 minutes, until it forms a smooth ball.
Cover the bowl with cling film and leave anywhere not too cold for about 90 minutes.
Meanwhile, use your mini processor to zap up 4 cloves of garlic with about 10 rosemary leaves, some salt and about 3 tablespoons of olive oil.
Roll out about a quarter of your dough very thinly straight onto a lined baking sheet, then brush with about half of the oil and garlic mixture. Decorate with rosemary sprigs.
Bake in a very hot oven for 5 – 10 minutes, then brush with the remaining garlic and rosemary oil.
Use the rest of your dough for seconds of garlic bread, pizza, or bread to accompany the main course.