• 4 fl oz (125ml) olive oil
• 8 fl oz (250ml) luke warm/tepid water
• 1 teaspoon honey
• 1 and half teaspoons of dry yeast
• 1 lb (450g) wholemeal flour
• 1 teaspoon of sea salt
• 2 onions finely chopped
• 10 pitted olives
• 1 tablespoon rosemary

1) Place water in a bowl and add honey, stir until dissolved
2) Add the yeast, set aside for 10/15 minutes until foamy
3) Add in 3 tablespoons of olive oil, mix and add salt
4) Sift half of the flour into a bowl
5) Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough
6) Turn out onto lightly floured board, knead for 10 min.
7) Knead into a firm dough
8) Set aside to rise for 2-3 hours, until double in size
9) Add 3 tablespoons of olive oil to a pan, heat
10) Add the onions and fry over low heat until golden, set aside
11) Add the olives to boiling water and blanch for a few seconds
12) Drain olives and pat dry with paper towel, finely chop
13) Add olives and rosemary to onions, and toss together
14) Add to dough and knead for 1/2 min. make into a rounded mound
15) Grease a baking tray with olive oil, flatten dough on the tray
16) Cover lightly with a towel and set aside for 1 hour
17) Preheat oven to (190°C), (375°F),(Gas Mark 5)
18) Bake for 10 minutes, reduce oven to (180°C), (375°F), (Gas Mark 4)
19) Coat with olive oil and bake for 30 minutes until golden