Thoroughly knead the flour, water, salt and yeast in a bowl or food processor, at least 10 minutes, creating a smooth and pliable dough. Fold in half of the olives and chopped rosemary. Allow the dough to rise for an hour in a greased bowl covered with plastic wrap. Thoroughly grease a baking tray using plenty of olive oil, knead the dough again and roll into a slab that more or less fits into the baking tray. Press the dough into the corners of the tray using your fingers. Do not worry about any unevenness. Cover with olives and rosemary leaves and drizzle generously with olive oil. Press everything in place using your fingers. Lastly, sprinkle some coarse sea salt on the bread and allow to rise for another 30 minutes or so. In the meantime
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