Ingredients
| 300g high-grade bread flour | |
| 150g wholemeal bread flour | |
| ½ cup pitted olives from a jar, roughly chopped, plus ¼ cup olive brine | |
| 2 tablespoons olive oil, plus extra for drizzling | |
| 2 teaspoons instant yeast | |
| 1 teaspoon salt | |
| flaky salt and dried oregano to sprinkle |
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Instructions
| 1. | Put the flours, olives, olive oil, yeast and salt in an electric mixer fitted with a dough hook. |
| 2. | Add the brine to 250ml warm water and add to the mixture. |
| 3. | Mix on a low speed for about 8 minutes, resting the dough for 1 minute halfway through. |
| 4. | Alternatively, you can knead by hand for 12 minutes, until the dough springs back when pushed with a finger. |
| 5. | Lightly oil a bowl and roll the dough around until it is coated. |
| 6. | Cover lightly with plastic wrap, a tea towel or a plastic bag and leave to rise in a warm, draught-free place for 1 hour. |
| 7. | Heat the oven to 200°C. |
| 8. | On a floured board, stretch and roll out the dough to an oval shape, then cover with a tea towel and allow to prove again for 30 minutes. |
| 9. | Slash the top a few times with a very sharp knife, drizzle with olive oil, sprinkle with flaky salt and dried oregano. |
| 10. | Bake for 20 minutes until golden. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles