Ingredients

• 500g/1lb 2oz strong white flour
• 15g/½oz salt
• 55ml/2fl oz olive oil
• 20g/¾oz fresh yeast
• 275ml/9fl oz water
• 170g/6oz black Greek olives
• pitted and chopped
• 55g/2oz sun-dried tomatoes

Directions

• Mix all ingredients
• apart from the olives and tomatoes
• in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
• Knead well with your hands and knuckles until the dough is elastic
• smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
• Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
• Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
• Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
• Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.