Flavoursome Italian bread topped with olives and rosemary.


Serves 10

Preparation Time

Cook time

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Cook's NoteYou can also press sun-dried tomatoes, cherry tomatoes or other herbs into the dough.
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  • 600ml lukewarm water
  • 30g fresh yeast
  • 30g sugar
  • 1kg plain flour plus extra for dusting
  • 3 teaspoons salt
  • 150ml olive oil
  • A small handful of basil
  • 1 clove of garlic
  • Freshly ground black pepper
  • Coarse sea salt
  • 10 olives, stoned and cut in half
  • 1 tablespoon fresh oregano, chopped
  • 1 sprig rosemary


Mix the lukewarm water with the yeast. Combine the sugar and flour, then add the yeast mixture and mix well. Add the salt and 50ml of the olive oil.

Knead well for 10 minutes. Sprinkle flour over the dough and leave to rise under a moist towel for 15 minutes.

Knead the dough again and leave to rise for another 15 minutes.

Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.

Sprinkle flour onto your work surface and roll out the dough to the size of the cake tin. Place the dough into the rectangular cake tin and leave to rise under a towel for 45 minutes.

Mix the basil with the garlic using a mortar and pestle, and add the remaining olive oil and season with pepper. Spread this mixture generously over the dough, and make light depressions with your fingertips. Top with the coarse sea salt, olives, oregano and rosemary. Bake for 30 minutes