500g (1lb 2oz) strong white bread flour, sifted, plus extra to knead
2 level tsp coarse salt, plus extra to sprinkle
6Tbsp. extra-virgin olive oil
100g (31⁄2oz) black olives, pitted and chopped
Directions
Step 1
Put 150ml (1⁄4 pint) hand-hot water in a jug, stir in the yeast and leave for 10min or until foamy.
Step 2
Put the flour in the bowl of a mixer, then add the salt, yeast mix, 200ml (7fl oz) warm water and 2tbsp olive oil to the bowl and use the dough hook to mix. Continue mixing for 2-3min to make a soft, smooth dough.
Step 3
Put the dough in a lightly oiled bowl; cover with clingfilm and a tea-towel. Leave in a warm place for 45min or until doubled in size.
Step 4
Punch the dough to knock out the air, then knead on a lightly floured surface for 1min. Add the olives and knead until combined.
Step 5
Divide in half, shape into rectangles and put into two greased tins, each around 4x15x25.5cm (11⁄2x6x10in). Cover with clingfilm and leave in a warm place for 1hr or until the dough is puffy. Preheat the oven to 200°C (180°C fan) mark 6.
Step 6
Press your finger into the dough 12 times, drizzle over 2tbsp oil and sprinkle with salt.
Step 7
Bake for 30-35 min or until golden.
Step 8
Drizzle with the remaining oil and cover with a cloth for a softer crust. Cut into slices and serve warm.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
