(makes 2 pizza circles)

Ingredients:

• 3 ½ cups bread flour
• 14g dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 ½ cups warm water
• ½ cup Winchelsea Olives extra virgin olive oil (Picual olive oil is recommended)
• 1 ½ cups pitted Winchelsea Olives Kalamata olives roughly chopped

Extras: 2 tbs oil, 2 tsp sea salt and rosemary sprigs if desired.

Combine water, oil, sugar and yeast and stand for 10 minutes.

Sift flour and salt into a large mixing bowl and make a well in the centre.  Add yeast mixture and Kalamata olives and mix to combine with a spoon and turn out onto a floured surface and knead for 10 minutes or until smooth. (May be mixed with a dough hook for 5 minutes instead.)

Place smooth dough in an oiled dish, cover with plastic wrap and stand in a warm place for 40 to 60 minutes or until mix is about doubled in size.

Punch down dough and knead for 2 minutes on floured surface.

Divide into 2 and shape into two 25cm rounds.

Place on well oiled round pizza trays.  Sprinkle with extra oil and salt and top with rosemary sprigs if desired.

Bake for 20 – 25 minutes at 210 C and then place on oven shelf for 2 minutes to crisp base if desired.