Heat 150 mls of olive oil over a low heat. Finely chop the fresh rosemary and add to the pan. Turn off the heat and add the garlic. Leave to infuse.

In a bowl, mix the yeast and warm water. Then in a large mixing bowl, add the flour, salt and half of the garlic infused oil. Pour in the yeasty water. Mix with a spoon until the dough comes together

Turn out onto a generously floured work surface. Knead for 5 minutes. The dough will be very sticky, flour your hands and the dough as necessary until you have a soft elastic dough.

Place the dough in a bowl, cover with a kitchen towel and leave to rise for 1 hour.

Add 1tbsp oil to a 25x35 rectangle rimmed baking tin. Stretch out the dough and place in the tin. Cover and leave for a further 30 minutes.

Pre heat the oven to 220C/ 200C fan. Roughly chop the walnuts and cut the figs into small wedges.

Using your fingers, prod the dough to create dimples. Pour over the walnuts, figs, remaining garlic infused oil and extra sprigs of rosemary.

Place in the oven for 20-25 minutes or until golden brown.

Remove from the oven. Drizzle over 1tbsp of olive oil. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack. Can be eaten warm or cool. The choice is yours!