If using a stand mixer, attach the dough hook. If using a bread machine, use the dough setting.

Put the flour in a bowl, add salt to one side and yeast to the other. Make a small well in the centre and add the olive oil.

If using a mixer, start with a slow speed for 3 minutes. If necessary, use a spatula to scrape down flour from the sides towards the dough in the centre. When all the ingredients are mixed turn the mixer to medium for 8 minutes.

In the meantime, cut the olives in half. Have your rosemary ready in a small dish or saucer.

If using a mixer, add the olives and the dough and the rosemary and mix on slow speed for 2 minutes to combine into the dough.

If kneading by hand, flatten the dough on a floured work surface. On one half, spread the olives and sprinkle the rosemary and fold over the dough and then roll the dough back into a ball.

If using a bread machine, add the olive and rosemary when the solid ingredients alarm sounds.

Put the dough into an oiled bowl, cover and leave to stand for about 1 1/2 hours when it should have doubled in size.

Line a baking sheet with baking paper and take half the dough and spread into a flat oval about 10-12mm thick. Cut the dough with holes in the decoration of your choice.

Brush with olive oil and sprinkle with fresh rosemary. Grind some sea salt over the surface. Cover and leave to rise for 1 hour to 1 1/2 hours.

Meanwhile heat the oven to 200C.

Bake in the centre of the oven for 18 minutes.