by Peter Sidwell
- 250g strong white flour
- 250g Italian 00 pasta flour
- ½ tsp sugar
- 1 heaped tsp salt
- 1 tsp fast action/easy blend yeast
- 25ml extra virgin olive oil,plus extra to drizzle
- 300ml warm water
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- Approx. 25-30 pitted black olives
- A little sea salt, to sprinkle
- Place both flours in a large bowl then add the sugar, salt, yeast and olive oil. Mix with your hand, adding the water a little at a time, until a ball of dough is formed. When it comes away from the bowl and onto your hands easily, transfer to a floured surface.
- Knead until smooth, which should take 5-10 minutes.
- Return the dough to the bowl, cover and leave to prove in a warm place for 30-40 minutes or until it has doubled in size. Place the dough back on to the floured surface and knead for a minute or two.
- Divide the dough into eight rounds about 2cm thick and place onto a baking tray. Top with the herbs and lightly press in the olives. Drizzle over a little oil and sprinkle with sea salt.
- Leave to prove in a warm place for around 20 minutes before placing into a preheated oven set at 200°C/400°F for about 15-20 minutes until golden.