Mix the flour, salt and yeast in the bowl of an electric mixer.

Add the water and half the oil then use a dough hook and mix on low speed until the dough comes together.

Increase the speed a little and knead for 5 minutes or until the dough is smooth and elastic.

Spray a baking dish generously with oil (mine was 25 x 18cm).

Spread the dough out in the dish making sure the top is even.

Cover it with plastic wrap coated with olive oil to stop it sticking to the dough.

Leave the dough to rest and rise for 1 hour.

Meanwhile pre-heat the oven to 200C fan-forced.

Use your fingers to rub the rest of the oil into the top of the bread. Use your fingers to poke holes in the dough and then top it with olives and sprinkle with rosemary and salt.

Bake the bread for 30 minutes or until browned on the top.

Transfer it to a wire rack to cool.