166g Shipton Mill No. 4 strong white flour

84g Shipton Mill Italian ciabatta flour

160g warm water

50g sourdough starter

2g fresh yeast

3g salt

15g olive oil

100g pitted kalamata olives

1 tablespoon of fresh chopped rosemary

Method:

Mix the flours and salt together in a bowl. Mix the water, fresh yeast, sourdough starter and olive oil together.

Add the flour mix to the liquid. Add the chopped rosemary.

Knead until the dough is smooth. Then gently add the olives.

Lightly coat a bowl with olive oil, and place the ball of dough in the bowl, cover, and leave to rise for 1 hour.

Gently stretch and fold the dough twice, and leave covered to rise for another hour.

Lightly flour a work surface, divide the dough into two, and flatten & stretch each piece of dough into a 8" long 4" wide oval.

Place the dough on a baking sheet lined with parchment paper. Gently place each oval of dough on the tray. Lightly sprinkle flour on top of the dough.

Using a lame or pair of scissors, cut lines into the dough to make a leaf shape, gently pulling the holes apart to open them up.

Cover with a damp cloth and leave to rise for one hour.

Heat the oven to 240 degrees. Bake for 4 minutes, then turn the oven down to 220 degrees for 9 minutes.

Enjoy with salami, Prosecco and friends.