400g strong white flour
1 tsp salt
7g fast action yeast
350ml tepid water
1handful stoned black olives
1small tub drained sun dried tomatoes
Extra flour for dusting
In a bowl mix the flour and salt together . Whisk the yeast into the tepid water allow to bubble slightly then gently pour into the flour and using a spatula bring together to make a lose dough. Cover with clingfilm and set in an ambient draught free area to rise to double the size ( 2-4 hrs)
Tip onto a floured surface . Chop the olives and tomatoes and add to the dough. Flour your hands and fold the dough over itself a few times and gently knead just a little to mix in the olives and tomatoes - sprinkle with more flour if dough becomes too sticky . Shape and sit on a floured bread board and cover with a damp linen cloth and allow to rise another couple hours . Warm a heavy casserole pot sprinkle the inside with flour then place the risen dough in the pot. Make a few pattern cuts if you wish, add another sprinkle of flour then add the lid and bake @230-240c for 30mins. Remove the lid and bake a further 15mins then tip onto a baking rack to cool .