OLIVE & OREGANO FLATBREAD

MAKES 1 LARGE LOAF / PREPARATION 10 MINUTES PLUS PROVING TIME / COOKING 20 MINUTES

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

Put the flours, olives, olive oil, yeast and salt in an electric mixer fitted with a dough hook. Add the brine to 250ml warm water and add to the mixture. Mix on a low speed for about 8 minutes, resting the dough for 1 minute halfway through. Alternatively, you can knead by hand for 12 minutes, until the dough springs back when pushed with a finger.

Lightly oil a bowl and roll the dough around until it is coated. 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. Heat the oven to 200℃.

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. Slash the top a few times with a very sharp knife, drizzle with olive oil, sprinkle with flaky salt and dried oregano. Bake for 20 minutes until golden.