Directions

1. Grease a 20cm (8inch) square cake tin and set aside. Cut the olives into quarters and the sun dried tomatoes into small pieces. Pour the bread mix into the bowl of a stand mixer fitted with a K beater. Add the water, 2 tbsp olive oil and rosemary. Mix on medium/slow speed for 3 minutes. Stop, scrape down the sides of the bowl and add the sliced olives and sun dried tomatoes. Mix for a further 30-60 seconds until well combined.

2. Spread the bread mix into the greased cake tin and shape into an even layer. Wet your fingers and use them to create dimples all over the top of the bread. Drizzle over the additional 1 tbsp olive oil and sprinkle on the sea salt. Leave to prove for 35 minutes, until slightly risen and puffy looking. While it’s proving, preheat the oven to 200C.

3. Bake in the oven for 30-35 minutes until golden brown and firm to the touch. Remove from the oven and turn out of the tin onto a cooling rack. Allow to cool for 45 minutes – 1 hour before slicing. Freeze any leftovers on day of baking and refresh in the oven, microwave or toaster after defrosting. Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.