Pairs well with our Mediterranean baked cheese starter.

Mix the dry ingredients.

Add the water and oil and mix. Knead to a smooth dough. Rub with oil, cover with cling film, and leave to rise at normal room temperature until double the volume – about 1½ hours.  

Knock it back and add the olives, garlic and chopped rosemary. Knead through. Make two balls and place them on a baking tray. Cover with plastic sheeting and let them rise to double the size – about 45-60 minutes.  

Make holes with your fingers, push in a few rosemary sprigs, brush the bread with olive oil, sprinkle salt flakes over the top.  

Bake at 220 ˚C for ±30 minutes.