In a mixing bowl add flour, yeast, salt and a tablespoon of olive oil.

Make a well in the centre and add warm water. Combine with wooden spoon or hands until a dough forms. Knead the dough for about 10 minutes using dry flour if needed.

Place the dough into an oiled bowl and cover it with cling film. Let the dough rise for about 2 hours or until doubled in sized.Once doubled in size dust the work surface with dry flour and punch down the dough a couple of times.

Oil a baking tin and set aside. Shape the dough into a rectangle and transfer it to the baking tin.

Arrange the olives and rosemary over the dough. Sprinkle remaining salt and olive oil over the rectangle. Gently press down the olives in the dough with fingertips.

Place the dough in a warm place to rise for 1 hour covered with cling film.

Heat the oven to 200° C for 15 minutes.

Place the dough into the oven and bake for 30 minutes or until lightly golden. Cool on wire rack or serve warm.