Takes 15 minutes to make, 20-25 minutes to bake, plus proving
Ingredients:
500g strong white bread flour, plus extra for dusting
1 tsp fine salt
2 Tbsp fresh thyme
7g sachet fast-action dried yeast
2 tbsp olive oil, plus extra for greasing
Method:
Sift the flour, salt and thyme into a large bowl. Stir in the yeast.
Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Shape like a rugby ball and put onto an oiled, large baking sheet.
Set aside in a warm place for a good hour or until doubled in size. This is known as proving or rising.
Knock out the air, knead in 100g chopped pitted black olives, shape into a large circle and put on an oiled baking sheet. Prove for 45 minutes.
Press fingertips into the dough all over, drizzle with oil, scatter with sea salt and thyme, then bake in a preheated oven (220°C/fan200°C/gas 7) for 25 minutes.
