This is from Alessandra Zecchini's Savour (New Holland, 2006), an easy recipe that uses salamoia, a water/oil mix that makes your olive oil go further.

600ml warm water
3 tsp active yeast
1/4 tsp sugar
1 kg flour
pinch salt
rock salt for sprinkling

1 tsp salt
50ml hot water
25ml olive oil

Put a little bit of the warm water with the yeast and sugar in a bowl and wait 5 min until it starts to bubble. Add in flour, salt and rest of water and mix to a dough. Knead for about 10 min until smooth and elastic and doesn't stick to your fingers. Shape into a ball, place back in the bowl, sprinkle with flour and cover with a damp teatowel for about 2 hours.
Punch down the dough and knead for 1 min. Stretch the dough into a lined brownie tray (35 x 60cm approx) and leave to rise for 30 min.
Preheat oven to 230C.
Make salamoia by dissolving the salt in the water then stir in the oil.
Using your fingers make lots of indentations in the dough, then brush with salamoia. Sprinkle with rock salt. Bake for 20 min then take out of the oven and brush with more salamoia and bake for a further 5 min.until golden.
You can also sprinkle over herbs or chopped garlic before the last 5 min of cooking time.