Take olive oil in a bowl and add 1/2 tsp rosemary,basil, pinch of salt and crushed chili flakes (A)
Mix it and cover and keep aside so oil will absorb all the flavours.*
In a bowl add 1.5 cup luke warm water and add sugar and yeast.
Mix and cover for 10 minutes or till it start frothing.
In a big bowl add the flour,salt and 1/4 cup olive oil (A)
Rub the flour with your hands to mix all.
Now add the yeast mixture in flour and mix.
You can add some more water to make a soft dough.
Now gently knead the dough for about 5-8 minutes till it become soft and smooth
Cover the dough with a cling wrap and let it rise for about 1 hour till it become double in size.
Punch the dough and knead for 1 minute.
Spread the dough in a baking sheet and spread it all over .
The thickness of the dough should be like pizza base.
Now spread 2 tbsp olive oil (A) over the base .
Press and poke the dough with your fingers to make dimples all over it.
Cover with a cling film and rest for 25 minutes so it will rise again.
Now press rosemary, sun dried tomatoes, olives and jalapeno all over the surface .
Now again poke the bread all over with your fingers.
Sprinkle some rock salt and pepper over it.
Cover again and rest for 10 minutes.
Preheat your oven at 200 C temperature.
Put the baking tray in the middle rack and bake for about 20 minutes at 200 degree temperature.(with both rods on)
Remove when done ,cut into slices and serve hot.