3 hours

Strong white bread flour, 15,9 oz
Warm water, 1+1/4 cups
Fresh yeast for bread making, 0,5 oz (dry yeast, 1 sachet)
Coarse sea salt
Salt, 1 tsp
Sugar, 1 tsp
Olive oil
Rosemary, 2 sprigs
Cherry tomatoes, a handful
Green and black olives, a handful


Dissolve the yeast in a bowl with the sugar in a little warm water. Add the remaining water, 3 tablspoon of olive oil, 1 teaspoon of salt and make a smooth ball.
Knead the dough energetically for about 10 minutes, then let it rest in a bowl in a warm place for a couple of hours, covered with a cloth. It should double in size.
Then, after the resting time, work the dough for a couple of minutes more. Help yourself using a little extra flour, if the dough feels too sticky.
Cut the dough into small pieces, making balls the size of an egg. Line a baking tray with parchment paper. Then shape the dough using your hands, flatten it and make circles or any shape you prefer.
Chop the rosemary finely and mix it with 4 tablespoons of olive oil. Put a teaspoon of mixture on each piece of dough and spread it well. Put the halved olives and the halved cherry tomatoes on top, then sprinkle with coarse sea salt.
Let them rest for about 30 minutes and cook them at 392F for 20 minutes, until nice and golden. Drizzle with olive oil and serve warm.

Thanks to: My Little Italian Kitchen