Prepare the herbs and garlic by mincing the garlic and chopping up the fresh herbs, reserving some extra rosemary needles to sprinkle over at the end.

In a frying pan, heat the oil with the minced garlic, rosemary and thyme on a very low heat, you want the oil to warm, but not to start bubbling- the idea here is to infuse the oil with the garlic and herbs, without cooking them. Heat and stir until fragrant, but before the garlic browns. Set aside to cool.

In a separate bowl, combine the warm water, yeast and honey, mix briefly with a fork, and let sit for 10 minutes.

Add the flour and salt to a mixing bowl, and create a large well in the centre.

Add the yeast mixture (ideally it should be foamy) and half of the herb oil, and mix to form a rough dough.

Knead briefly to ensure it is well combined. Add more water or flor if necessary if it is too sticky or dry.

Transfer to an oiled bowl, and let rise for 1 hour in a warm place, by when it should have doubled in size.

Add half the remaining oil to the oven tray, and press the dough straight into the pan, without knocking it back.

Poke the surface with your fingers to create dimples and wrinkles, and then top with the remaining oil, rosemary needles and salt.

Bake at Gas Mark 6/200°C until golden brown, about 30 minutes.