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1
In a large bowl sift flour and salt
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2
Add in yeast, sugar and rosemary and mix
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3
In a cup mix the oil and water
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4
Make a well in the centre of the flour mixture and pour in the oil/water mixture
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5
Stir with a wooden spoon until dough comes together
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6
Using your hands, knead until it holds together
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7
Turn dough out onto a floured surface, and knead a few times
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8
Flatten slightly and layer on olives and tomatoes
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9
Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth
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10
Shape into a ball
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11
Brush bowl with oil and place dough into bowl
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12
Cover with plastic or damp dish towel and let rise in a warm place for about 1 1/2 hours (or until dough has doubled in size)
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13
Dust cookie sheet with flour
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14
Turn dough onto floured counter, punch down and cut in 1/2
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15
Shape each 1/2 into a round
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16
Place them on the cookie sheet, and cover with plastic or damp cloth
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17
Allow to rise for another 45 minutes in a warm place
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18
While the dough is rising turn oven to 400u00b0 F
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19
When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk
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20
Bake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom
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21
Remove from pan onto a wire rack to cool
