Recipe from Life Magazine (Sunday Age) by Karen Martini
600g bread flour
7g dried yeast
1/2 tsp salt
2 eggs, lightly beaten
40ml extra virgin olive oil
250ml water (doesn't need to be warm)
160g olives, pitted and roughly chopped
1 sprig of rosemary, finely chopped.
flaked sea salt
- Mix flour, yeast and salt in an electric mixer (dough hook). Add in eggs, oil and water. Mix for 10 minutes on medium speed. Don't worry if there are little bits of flour that don't stick to the main ball, it'll stick by the end of the 10 minutes, and if not it really doesn't matter that you're missing tiny bits of flour.
- Turn out dough and knead into a smooth ball. Put it back into the bowl and cover with clingwrap. Leave in a warm place until doubled in size.
- Line a baking tray.
- Once risen, tip dough onto a lightly floured surface and fold in most of the olives and rosemary. Place it into the prepared tray and press it out. Let it prove for an hour. Preheat oven to 200 degrees with 15 minutes left to prove.
- Snip the top if you want for a textured surface. Drizzle over a little olive oil and sprinkle with flaked salt and remaining olives.
- Bake for 20-25 minutes.