Ingredients 500g all purpose flour
1 heaped tablespoon semolina
15g dry yeast
50ml olive oil (more before baking)
About 300ml water
In a large bowl, combine flour, semolina and yeast*
Season with some salt.
Add 50ml olive oil.
Add water gradually as you combine all the ingredients together.
Start by using a fork. As everything comes together forming a big lump, continue mixing with your hand. Stop adding water once you have a dough that is quite sticky and just holding its shape if you lift it out of the bowl.
Lightly flour work surface.
Knead the dough for 5-6 minutes. If the dough is too sticky, add a bit more flour, but try to avoid adding too much as this might dry the dough up.
Place the dough in a clean bowl and cover with cling film. Prove for one hour in warm place until the dough double in size.
Take a baking tin. Sprinkle some rock salt in it, so as to season the bottom part of the bread. Place the dough in the baking tin, and gently flatten the dough so as to fill the tin.
Apply some olive oil on your hands. Using your fingers, make small dents on the surface of the dough. These will be the 'rooms' for olives and tomatoes. Arrange olives and tomatoes alternatively. Sprinkle rosemary leaves on top.
Sprinkle some more rock salt and olive oil before putting the bread into the oven.