1. Step 1

   Combine the flour and yeast in a large bowl. Stir in the salt. Make a well in the centre. Gradually add the water and 1 tablespoon of oil, stirring until combined. Use your hands to bring the dough together in the bowl.

2. Step 2

   Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Brush a large clean bowl with extra oil to grease. Place the dough in the bowl. Cover and set aside for 1 hour or until doubled in size.

3. Step 3

   Meanwhile, place the garlic, rosemary and remaining oil in a bowl. Stir to combine. Season with salt and pepper. Set aside for 1 hour to infuse.

4. Step 4

   Preheat a barbecue flat plate on high. Divide the dough into 6 portions. Roll out 1 portion onto a lightly floured surface to a 20cm-diameter disc. Repeat with remaining dough portions.

5. Step 5

   Cook the dough discs on barbecue for 2-3 minutes each side or until puffed and charred. Transfer to a chopping board. Cut into wedges. Drizzle over the rosemary mixture. Serve warm.

Make it ahead: Prepare this recipe to the end of step 3 up to 1 1/2 hours ahead. Continue from step 4, 20 minutes before serving.