• 600gm. strong flour
• 150gm. chopped stone olives
• 1 tablespoon dried yeast
• 2 teaspoons salt
• 4 tablespoons Manzanillo Grove olive oil
• 2 teaspoons finely chopped roemary
• 300ml warm water
• sea salt for tray
• **preheat oven to 220C

Mix flour, olives, salt, yeast and rosemary into a bowl.

Add oil to water.

This can now be put into a mixing bowl with a dough arm and mix till combined

Place dough into a lightly oiled bowl and cover with clean towel. 

Leave in a draught free place for 45min.

Tip out on work bench and do not knock back.

Shape into loaf shape, put in floured tray and cover again for 30min.

Place in tray, scatter with sea salt and bake in preheated oven for 20min.