500g white bread wheat flour
1 tsp salt
300ml tepid water
10g instant dry yeast
1 Tbsp white sugar
3 Tbsp extra virgin olive oil
100g black Calamata olives, de-pipped
1 large bunch of rosemary
freshly ground salt & pepper
extra virgin olive oil, for greasing
white bread wheat flour, for dusting
extra virgin olive oil, for drizzling
Sift the flour & salt into a pile on a clean surface & make a well. Add half the water, yeast, sugar & olive oil into the well.
With a fork, gradually draw in a little of the flour into the liquid until a porridge consistency is achieved.
Add the rest of the water to the well & gradually draw in the remaining flour to make a smooth dough.
Re-flour the surface and with floured hands, knead the dough for at least 5 mins until smooth.
Transfer to a floured bowl, cover with a tea towel & leave for 1 hr in a warm place to prove & double in size.
Knock back the dough & on a floured surface, knead the dough well until smooth.
Oil a shallow baking tin, dust with flour & spread the dough across the tin to about 1½cm thick.
Press in the olives, tuck in sprigs of rosemary & drizzle with olive oil.
Cover with a tea towel & prove for 1 hr.
Press the rosemary down & bake for 20-25 mins until golden brown & crispy. Serve warm.
Instead of olives & rosemary, top with cherry tomatoes & basil or garlic & cheese.