You Will Need
- 500 g strong white bread flour
- 15 / 30 g dried / fresh yeast
- 1 sea salt
- 300 ml tepid water
- 1 runny honey
- 4 olive oil
- 8 olives, chopped
In a large mixing bowl, add the yeast to the flour, followed by the salt, honey, olive oil and water. Bring these together with a spoon before tipping out onto a floured or oiled surface to knead.
Knead for 8 - 2 minutes then spread the dough out to incorporate the olives, kneading a little more. Roll your dough into a ball and put into a large bowl, cover with a clean teatowel and leave to rise for 45 minutes - an hour. It should double in size in this time.
Knead the risen dough gently and form your desired load shape. Place it onto a baking sheet and dust with flour before making three or four cuts in the top. Cover with a teatowel and leave to prove again before baking for 45 - 50 minutes.