1 lb unbleached white bread flour
7 g sachet yeast
1 tsp. sugar
1 tsp. salt
4 tabs. olive oil + 275 ml hot water
25 g black olives, cut and stoned
Half a small onion, finely chopped
1 tsp. dried rosemary
1 tsp. sea salt
1] Sift and mix flour, yeast, sugar and salt. Make well in the flour mixture. Pour in the olive oil and water. Mix well to form a dough.
2] Turn dough onto lightly-floured surface and knead for 10 mins. until elastic and springy.
3] Place in a well-oiled bowl. Cover with cling film and leave in a warm place for about 40 mins., until it has doubled in size.
4] Knead again for a few minutes. Spread out in a baking tray with your knuckles. Cover with a tea-towel and leave in a warm place for 25 min.
5] Pre-heat the oven to 220°C / 425°F / gas 7.
6] Make deep dimples in the dough with knuckles. Drizzle olive oil over surface. Sprinkle onion, rosemary and salt over surface. Add olives.
7] Bake in centre of oven for 25 to 30 mins. until golden. Eat within the hour!