Directions

1. Place water in a bowl and add honey, stir until dissolved.
2. Add the yeast, set aside for 10/15 minutes until foamy.
3. Add in 3 tablespoons of olive oil, mix and add salt.
4. Sift half of the flour into a bowl.
5. Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough.
6. Turn out onto lightly floured board, knead for 10 min.
7. Knead into a firm dough.
8. Set aside to rise for 2-3 hours, until double in size.
9. Add 3 tablespoons of olive oil to a pan, heat.
10. Add the onions and fry over low heat until golden, set aside.
11. Add the olives to boiling water and blanch for a few seconds.
12. Drain olives and pat dry with paper towel, finely chopped.
13. Add olives and rosemary to onions, and toss together.
14. Add to dough and knead for 1/2 min. make into a rounded mound.
15. Grease a baking tray with olive oil, flatten dough on the tray.
16. Cover lightly with a towel and set aside for 1 hour.
17. Preheat oven to (190¬?C), (375¬?F),(Gas Mark 5)
18. Bake for 10 minutes, reduce oven to (180¬?C), (375¬?F), (Gas Mark 4)
19. Coat with olive oil and bake for 30 minutes until golden