What better way to start the week-end!

Besides freshly baked bread, what else do you needon a Saturday Morning?

Execpt maybe a copy of the days newspaper and a few hours to spare!

Rosemary Olive Bread

3 cups "000" flour
1 tbsp sugar
1 tbsp salt
3/4 cup warm water
1 tbsp active dry yeast
1/4 cup olive oil
1 1/2 tbsp coarsely chopped fresh rosemary
1/2-1 cup Kalamata olives, pitted and coarsley chopped

Combine yeast and warm water until yeast becomes creamy, about 10 minutes.Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and add flour 1/2 cup at a time, mixing until dough comes away from the side of the bowl. Move dough to a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic.Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap and leave to rise until doubled in size, about 1 hour.Preheat oven to 400F.Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread ligtly with flour, slash the top and put into the oven.Bake for 35-45 minutes, until bottom sounds hollow when tapped.Place on a wire rack to cool.