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Makes 1 loaf

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan


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  1. Line a 25x30cm/10x12” baking tray with parchment.
  2. Put the flour, yeast, sugar, and salt in a large bowl and blend them together.
  3. Stir in the water.
  4. Add the oil and stir again.
  5. Using your hands gather everything together into a doughy mass.
  6. Knead the dough in the bowl for 100 presses or pick it up and throw it back into the bowl 100 times. Avoid adding flour if possible.
  7. Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  8. Knead the dough for another 100 presses.
  9. Press the dough into the prepared tin.


  1. Sprinkle the salt over the dough, press the rosemary stalks into the dough and dot with olives.
  2. Cover with oiled cling film and leave in a warm place to rise for 45 minutes and pre-heat the oven.
  3. Remove the cling film and bake for 35 – 40 minutes.
  4. Remove from the oven, drizzle a spoon of oil over the top of the loaf and leave to cool.


25x30cm/10x12” baking tray


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

35-40 minutes

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