Ingredients 2 1/2 cups flour
2 tsp baking powder
1/8 tsp salt
2 tbsp sugar
1 cup kalamata olives, sliced in halves
2 tbsp fresh rosemary
1 beer, 330 ml (I used a pale ale)
1/4 cup olive oil (or melted butter or Nuttelex)
2 tbsp sea salt
Preheat the oven to 175 degrees. Line a 23cm rectangular baking tray with baking paper.
Sift the flour, baking powder and 1/8 tsp salt into a large bowl. Add 1/2 tbsp rosemary and whisk to combine.
Make a well in the middle of the flour mixture. Pour the beer into the well slowly, stirring with a spoon as you pour until the dough is just combined. Be careful not to overwork the dough. The dough will be wet and sticky when combined.
Pour the beer in slowly as it will foam
Turn the dough out onto the baking tray and gently use the back of the spoon to spread the dough so it covers the baking tray surface.
Spread the dough out evenly on a tray and sprinkle on fresh rosemary
Sprinkle and gently press the remaining rosemary 1-2mm into the dough.
Push the olives 5mm into the dough surface, in lines across the dough. Sprinkle the sea salt evenly over the surface.
Drizzle the oil or butter over the dough, gently tilting the pan side to side to cover the surface. Bake for 25-30 minutes until golden brown on top and a skewer comes out clean.
Pour the oil or butter over the surface of the dough