Instructions: Mix 1 Tbsp flour, the sugar and yeast with a couple of Tbsp tepid water and allow to stand for 20 minutes. This will activate the yeast.

In a large bowl mix flour, 1 Tbsp olive oil, salt (if using). Add yeast mixture and additional water to make up a firm dough and mix well. Cover bowl with damp tea towel and leave in a warm place for an hour.

Meanwhile, put remaining oil in frying pan and over medium heat cook onion until it has softened (about 5 minutes). Stir in chopped olives and herbs and cook briefly (30 seconds or so) then set aside.

Remove dough to a floured work bench and knead for five or six minutes.

Knead in olive/onion/herbs mixture. (It doesnt matter if bits of olive fall out, poke them back in).

Divide dough in two, flatten each into a fat pizza shape, put on oiled pizza tin or baking tray, cover with damp tea towel and leave in a warm place for an hour.

Before baking, dimple surface of each loaf with fingers, spread on a little more olive oil, dot olives around. (Sprinkle on a little seas salt (optional).

Bake in moderately hot oven (200 C) for about 25 minutes, or until top is golden brown and bottom is light brown.

*Note: Although there are those who believe the contrary, dough will rise perfectly well without salt, and the olives may well be salty enough that you may care to leave seasoning until after bread is cooked.

Degree of difficulty: Medium

Keepability: Best eaten same day

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