• 100 gr flour
• 1 gr active dry yeast
• 75 ml warm water
• 2 tbsp olive oil
• 18 gr black olives
• 1 tsp rosemary
• salt

Prepare the dough with flour, salt, yeast and water, and let it rest for 30 minutes covered with a damp cloth.

Then, make a hole in the middle and pour oil. Knead it and let it rest for 2 hours with a damp cloth. Preheat the oven to 220°C.

Press lightly the dough to remove the air. Chop olives and add them to the dough.

Let it rest 10 minutes and, then, stretch it.

Place it in a baking pan. Spread oil on it. Make holes in the dough. Sprinkle with rosemary and salt over it and bake it for 30 or 35 minutes.

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