500g Shipton Mill Organic Light Malthouse Flour
10g salt, 50ml olive oil (I use the olive oil from the sundried tomato jar), 20g semolina
10g dried yeast, 320ml water - warm
100g pitted black olives
100g sundried tomatoes - chopped
3 sprigs of fresh rosemary - cut off the leaves from the stem
In a large bowl (or mixer bowl if using a dough hook) add flour, salt, olive oil and yeast. Pour in water and mix together to combine ingredients.
Then either knead for 6 minutes by hand or with dough hook.
For the first rise put dough back in bowl and cover (I use a shower cap).
Add the sundried tomatoes, olives and rosemary.
Knock back and shape however preferred (or use tins) cover with a tea towel and leave to rise until doubled in size.
Bake in a preheated oven 220C/425F/Gas 7 - check after 20 minutes. Turn over and finish in oven for a further 5 minutes.
Leave to cool on a wired tray.