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
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.
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