Brush a baking tray generously with olive oil

Sieve the dry ingredients and make a well in the centre

Pour most of the milk in at once

Using one hand, mix in the flour from the sides of the bowl, adding more milk of necessary

The dough should be softish, not too wet and sticky

When it all comes together, turn it out onto a floured board and roll it out into a circle

Transfer it to the baking tray

Make dimples with the tips of your fingers to make little wells for the olive oil

Stick the rosemary pieces into the dimples

Drizzle generously with olive oil and sprinkle with sea salt, crushing it a bit as your sprinkle

Bake in a hot oven 230C450Fgas mark 8 for about 20-30 minutes until cooked. Check its bottom to be sure, it should be nice and golden