OLIVE AND ROSEMARY BREAD

SERVES 8-10

2 tsp dried active yeast a pinch of caster sugar

300ml warm water

500g strong flour

100ml extra virgin olive oil, plus extra for sprinkling

30g stoned kalamata olives tips from a few fresh rosemary sprigs fleur de sel or sea salt

In a bowl, mix the yeast and sugar with the warm water.

Cover and put in a warm place for about 15 minutes, or until you see bubbles on the surface.

Place the flour, olive oil and a pinch of salt in the bowl of a stand mixer and add the yeast liquid. Using the dough hook, knead the dough for 5 minutes at a medium speed. Alternatively, knead the dough by hand on a floured surface for about 20 minutes,

HHuntil it is shiny and elastic.

Place the dough in a clean bowl rubbed with a little oil, cover with clingfilm, then a dry tea towel and leave in a warm place for about 1 hour until it has risen to double its original size.

Knead gently again, then shape into a flat piece about 2cm deep and place it on a baking tray lined with baking parchment or a silicone baking mat.

Gently push the olives and rosemary tips into the dough then sprinkle with a little fleur de sel or sea salt and extra virgin olive oil, cover with a slightly dampened tea towel, and leave for 30-60 minutes so it can rise some more. Preheat the oven to 200C/180C fan/gas 6.

Put the bread into the oven and bake for 30-40 minutes. Remove when it is golden in colour and hollow when you tap it underneath.

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