300ml tepid water
1.5 tbsp dried yeast
500g strong bread flour
1.5 tbsp table salt
3 tbsp olive oil
Sea salt and olive oil (to finish)
2 sprigs rosemary
Small handful olives
Mix the yeast in a small bowl with a little bit of tepid water, leave it for 5 mins to get bubbly.
In a big bowl mix the salt and flour together. Add the oil to the yeast mixture and incorporate into the flour until you get a smooth ball of dough that doesn't stick to your hands. Use more flour if needed but be careful not to add too much.
Place in a lightly oiled bowl and cover with clingfilm and let it rise for 1.5 hours.
Take it out and punch the air out of it. Leave for 10 mins and arrange it into a baking tray or tin, with about 1.5 cm thickness.
Leave to rise for 30 mins again. Prod holes and push rosemary and the olives into it, drizzle with oil and sprinkle over salt.
Bake in a preheated oven at 200c for 25-30 minutes.
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