This recipe will make 2 loaves, double (as I do) if you want more.
1 tsp caster sugar
300ml warm water
Around 18-20 olives, de-seeded and chopped
Either on a floured surface or in your mixer with a dough hook, combine your flour, sugar and yeast. Combine well and then gradually add your warm water until forms a eslatic -like dough.
Make sure it's well combined, knead for about 5 or so minutes if by hand and about 3 if using a mixer. Place in oiled glass bowl and cover with cling film and place in warm place (i.e. warm windowsill, next to warm oven etc.)
When it's double size (about 20-40 minutes depending) take out of bowl and add in your chopped olives and rosemary.
Knead for another 3 minutes, it will go quite flat again, don't worry about this! Put it back in the glass bowl and put cling film back on top, allow to prove a second time.
Preheat your oven to 200 degrees c on fan or 220 non-fan.
When it has doubled in size (see below) take it out and place on floured surface.
It is then at this point, I cut in half but if you have a loaf pan, you might want to keep it intact.
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