Italian savoury bread

I felt like a change from the type of bread I've been making recently, so I thought I'd give this a go.  Italians love stuffing bread dough with all types of goodies, including olives, cheese, vegetables herbs and meat, particularly southern Italians.   They make a great snack as you everything has been added to the bread already.  Good for serving with pre dinner drinks, or as a snack or part of an antipasto.  You can add anything you like really, but this one is just a guide.

Ingredients:

500g strong white flour
1 tsp salt
3 tbsp good olive oil
10g dried yeast
250ml water
100g pitted and chopped black olives
100g salami chopped
100g chopped provolone cheese
Chopped sprig rosemary leaves

Mix all the ingredients together and knead for about 10 minutes.  If it's too wet add some more flour, a tablespoon at a time.  Place in an oiled bowl and cover for 1-2 hours until doubled in size.  Knock it down and knead into a round loaf.  Place on a baking tray with some polenta spread on it, to prevent sticking.  Leave to rise again for about 45 minutes or until doubled in size.  Bake at 200 C for 45 minutes.

This is a good dough to experiment with.  You could also add sundried tomatoes, chopped roasted capsicum, prosciutto, basil.  I've seen one recipe that involved braiding whole raw eggs in their shells into the dough, mainly for decoration but apparently you can eat the egg too (don't think I'll try that one).  Stephanie Alexander has a similar recipe, with just olives in it.  You can flatten that one out and make focaccia as well,  and she also has an amazing recipe in "Feasts and Stories" for a bread pie.  The casing of the pie is the olive dough, and it's filled with cooked chicken, potato and garlic before it is baked.  I made it years ago for a picnic, and it's like a ready made sandwich when cut into slices.

Anyway,  I'm going to take this one into work for afternoon tea and see what people think.