Sift flour into the bowl of an electric mixer and stir in salt, sugar and yeast. Add water and olive oil and beat on medium low speed using the dough hook for 5 minutes or until dough is smooth.
Add black pepper and oregano. Remove dough from the bowl onto a lightly floured surface and knead with your hands until dough is no longer sticky.
Cover with a damp tea towel and leave aside to rise for 40 minutes or until doubled in bulk.
Divide dough into equal portions and shape each piece into a smooth ball. Leave aside to rest for 12-15 minutes.
Use a rolling pin, roll out each piece to 0.5cm thick and arrange 3 pieces on a greased baking tray.
Allow to rise for 30-35 minutes.
Brush each piece of bread with a little olive oil. Press the surface lightly with your fingertips to create a few shallow indentations all over the dough, then sprinkle with a little dried rosemary and sea salt.
Bake in a preheated oven at 200-210°C or until golden brown.