Mixed Olive & Rosemary Bread

Instructions

1. Sift both the flours into a large mixing bowl, add salt, yeast, garlic powder, and finely chopped rosemary, mix well and make a well in the centre
2. Add water and olive oil into the flour mixture and mix well, making sure everything is combined to a soft dough, not sticky or soggy.
3. Mix the black and green olives into the dough until evenly distributed throughout
4. Transfer the dough onto a lightly greased work surface and knead well for about 10 minutes, then transfer into a greased bowl, cover with a damp cloth, and set aside to rest for 2 hours
5. After an hour, the dough should have doubled in size. Press it well to knock out the air, use your hands to roll the dough out, fold the dough's far edge into the middle of the dough, then turn the dough by 45 degrees and repeat.
6. Do this a few times and then mould it into your desired loaf shape
7. Line an oven tray with parchment paper and set the shaped loaf on top. Leave to rest for a further one hour
8. Preheat the oven to 220°C and place an old roasting tin or baking tray on the bottom shelf of the oven
9. After an hour, the dough should have risen, sprinkle it with flour, and gently rub the flour in
10. Using a sharp knife, made some shallow cuts about 1cm deep across the top of the bread for your desired pattern
11. Put about a cup of water into the hot roasting tin at the bottom shelf of the oven, and then place the oven tray with the dough on the middle shelf. The water in the bottom tray will create steam and give the loaf the perfect crust
12. Bake in the oven for 30 minutes until golden and risen
13. Remove onto a wire rack and cool completely before slicing
14. Enjoy slathered with some sublime butter!