- 600g baker’s flour
- 2tsp salt
- 2tsp sugar
- 2tsp dry yeast
- 2tbsp olive oil
- 100g pitted olives
- 350ml warm water
- 2tbsp rosemary leaves
Combine the flour, yeast, salt and sugar in large bowl, make a well in the centre and add the warm water, stir to combine then use your hands to form a soft dough.
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Transfer the dough to a lightly-floured surface and knead for 5-10 minutes until the dough is smooth and elastic, place the dough in a lightly-oiled bowl and cover with plastic wrap and leave to prove until it doubles in size, usually about 35-40 minutes.
Once it has doubled in size, punch it down in the centre with your fist to knock it back, then turn the dough on to a lightly-floured surface and gently knead again for 2-3 minutes until smooth.
Place the dough on to a lined tray and press down on it and stretch it to form a rectangle, then use your fingertips to press on to the surface of the dough to form dimples in the dough. Press the olives and rosemary into the surface of the bread, drizzle with olive oil and and salt flakes.
Set aside in a warm place to prove again 15-20 minutes, then bake at 180 degrees for 15-20 minutes until bread is golden and springs back to touch.
Remove from oven and place on to a wire rack to cool slightly before serving.
