Prep 0 mins
Cook 25 mins
Taken from 'Baking and Desserts' cookbook : Tasty Tip : As a variation to the rosemary used in this bread, replace with a little chopped sun-dried tomatoes. Knead the tomatoes into the dough along with the olives in step 3, then before baking drizzle with the oil and replace the salt with some grated mozzarella cheese - makes 2 loaves
- Preheat the oven to 200C/400F/Gas 6 15 minutes before baking. Sift the flour, salt and sugar into a large bowl. Stir in the yeast and rosemary. Make a well in the cnetre.
- Pour in the warm water and the 3 tbsp oil and mix to a soft dough. Turn out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
- Pat the olives dry on kitchen paper, then gently knead into the dough. Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
- Turn out the dough and knead again for a minute or two. Divide in half and roll out each piece to a 25.5 cm circle.
- Transfer to oiled baking sheets, cover and leave to rise for 30 minutes.
- Using the fingertips make deep dimples all over the dough. Drizzle with the 3 tbsp oil and sprinkle with sea salt.
- Bake in the preheated oven for 20-25 minutes or until risen and golden. Cool on a wire rack and garnish with sprigs of rosemary. grind over a little black pepper before serving.