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FLAT BREAD WITH OLIVES, ROSEMARY AND SUN DRIED TOMATOES

1 sachet easy blend yeast
12oz/350g strong unbleached white bread flour
4-5 tps crushed sea salt
8-12 bottled sun dried tomatoes
good handfull pitted black olives
2 sprigs fresh rosemary
6-8 floz/175-225ml water
5-6 tblsp extra virgin olive oil

Lightly oil a large pizza or baking sheet.

Put flour into a large bowl, stir in the yeast and 2 tsp of the
crushed salt. Slice tomatoes into small pieces and roughly chop
the olives. Pull the leaves from the roesemary and chop finely.

Add tomatoes, one third of the olives and all but 1 tsp of the
rosemary to the flour. Stir with a wooden spoon then pour in the
water and 3 tblsp of the olive oil. Mix, adding enough liquid to
form a soft sticky dough.

Knead lightly on a floured surface for 10 minutes until smooth.
Form dough into a ball and press out with your hands into a rough
circle about 10 inches in diameter.

Place on baking sheet and prick the surface of the dough all over
with a fork. Put into a large plastic bag and tuck the opening
under the tray, trapping in plenty of air above the surface of the
dough. Rise at room temperature for 1-2 hours.

Gently press the remaining olive into the surface of the dough.
Trickle on the remaining oil, gently rubbing it over the entire
surface. Sprinkle on the remaining rosemary and salt.

Heat oven to 425F/220C gas 7. Bake in centre of oven for about 20
minutes.

Serve warm.

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