4 fl oz (125ml) olive oil, 8 fl oz
(250ml) luke warm/tepid water
1 teaspoon honey
1 and half teaspoons of dry yeast
1 lb (450g) wholemeal flour
1 teaspoon of sea salt
2 onions finely chopped
10 pitted olives
1 tablespoon rosemary
Place water in a bowl and add honey, stir until dissolved
Add the yeast, set aside for 10/15 minutes until foamy
Add in 3 tablespoons of olive oil, mix and add salt
Sift half of the flour into a bowl
Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough
Turn out onto lightly floured board, knead for 10 min.
Knead into a firm dough
Set aside to rise for 2-3 hours, until double in size
Add 3 tablespoons of olive oil to a pan, heat
Add the onions and fry over low heat until golden, set aside
Add the olives to boiling water and blanch for a few seconds
Drain olives and pat dry with paper towel, finely chop
Add olives and rosemary to onions, and toss together
Add to dough and knead for 1/2 min. make into a rounded mound
Grease a baking tray with olive oil, flatten dough on the tray
Cover lightly with a towel and set aside for 1 hour
Preheat oven to (190°C), (375°F),(Gas Mark 5)
Bake for 10 minutes, reduce oven to (180°C), (375°F), (Gas Mark 4)
Coat with olive oil and bake for 30 minutes until golde