Ingredients

• 2 tsp dried yeast
• 1/2 tsp caster sugar
• 185 ml lukewarm water
• 2 c bread flour
• 1 tsp salt
• olive oil,to grease
• 1 tbsp coarse semolina
• 1/2 c semidried tomatoes, coarsely chopped
• 1/3 c kalamata olive, pitted
• fresh rosemary
• sea salt

Directions

1. Combine yeast, sugar and water in a small bowl. Leave for 10 minutes or until foaming.Sift flour and salt into a large bowl and make a well in the centre.

2. Add theyeast to the flour. Mix until combined, using you hands when necessary. Turn onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Leave aside to rise until doubled in size.

3. Punch down dough. Roll out intil 1 cm thick. Sprinkle an oven tray with semolina. Place dough onntray. Top with tomatoes, olives and rosemary- press into dough.

4. Preheat ove to 250C Set aside for 20 minutes to rest covered in plstic wrap.

5. Bake for 10 minutes or until golden brown.

6. Sprinkle with sea sallt.

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