2 tbsp dried rosemary
fresh rosemary leaves, chopped
3 tbsp apricot jam, warmed
120g/4½oz black olive tapenade
250g/9oz strong white flour, plus extra for dusting
7g fast-action yeast
50g/1¾oz unsalted butter
1 free-range egg, beaten
135ml/4½fl oz warm milk
150g/5½oz blue cheese, such as roquefort, crumbled