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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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