In a large bowl, whisk together the flour, salt, and instant yeast.

Add the olive oil and warm water.

Bring together until you have a wet sticky dough ball.

Knead briefly with oiled hands until it is smooth.

Brush with olive oil and leave in an oiled bowl with a damp tea towel over the top.

Leave to prove for 2 hours or until doubled in size.

Line your baking tray with baking paper then tip out the dough on top.

Oil your hands again and stretch it out into a large rectangle covering the baking tray.

Press dimples into the dough at random intervals.

Brush again with olive oil and cover.

Let it prove for another 30 minutes - 1 hour.

Pre-heat the oven to 220 C / 425 F / gas mark 7.

Oil your hands and press down into the dimples again to make sure they are defined.

Top the dough with the beetroot, red onion, rosemary and sea salt.

Place in the centre of the oven and bake for 25 – 20 minutes until golden on top.

Once cooked remove from the oven to cool.

Drizzle with balsamic glaze.