Ingredients
3½ tsp dry yeast or 25g fresh yeast
310 ml warm water
125 ml olive oil
500g unbleached flour
1½ tsp salt
340g Sicilian-style green olives, pitted
5 potatoes, par boiled and shredded
1 sprig of rosemary
Method
Method
In a food processor, place sifted flour, yeast, shredded potato and ¼ cup of water. Blend until the dough makes a ball. Dust flour and knead. Allow bread to prove for at least 1 hour. Brush oil onto a large baking dish and roll out bread onto dish. Drizzle olive oil on top. Sprinkle rosemary over the top (optional). Then place in the oven to cook for 30 min at 220°C.