• <h3>½ kilo all purpose flour</h3>
• <h3>1 sachet of dried yeast (18 gr.)</h3>
• <h3>1/3 cup extra virgin olive oil</h3>
• <h3>1 teaspoon salt</h3>
• <h3>1 teaspoon crushed dried rosemary</h3>
• <h3>1 teaspoon oregano</h3>
• <h3>1 </h3>

In a bowl mix the flour with the dried yeast and the oregano, add the sugar, salt, olive oil and with your hands rub the flour with oil until absorbed.

Slowly pour in the water and mix with your hands. Knead the dough without adding extra flour until it pulls away from the bowl and forms a smooth ball. Continue kneading until the dough is not sticky on your hands.

Cover with a napkin and place in a warm place and allow to rise. Once this is done add the crushed rosemary and the olives and mix. Reserve 4 – 5 to place on top.

Oil a baking tin and place dough pressing and arranging it to spread and flatten. Brush with olive oil and put the olives on top.

Preheat oven at 180 degrees centigrade and bake for about one hour.

Servings: 20

Ready in: 1 hours 30 minutes