Serves: 6-8
Prep time: 20 minutes
Rising time: 1 hour 30 minutes - 2 hours
Cook time: 20 - 25 minutes
Total time: approx. 2 - 2½ hours
Ingredients
Dough
500 g bread flour (or plain flour)
7 g instant dry yeast
10 g fine sea salt
1 tsp caster sugar
350 ml warm water
30 ml extra virgin olive oil
Topping
80–100 ml extra virgin olive oil (for drizzling)
3–4 garlic cloves, thinly sliced
120 g pitted olives (green, Kalamata, or mixed), torn or halved
1–2 tsp flaky sea salt
Fresh rosemary (optional)
Method
Make the dough
In a large bowl, combine flour, yeast, salt and sugar. Add warm water and olive oil, mixing into a soft, sticky dough.
First rise (1–1½ hours)
Cover and leave in a warm spot until doubled in size.
Prepare the tray
Generously oil a 30 x 20 cm baking tray. Tip in the dough and gently stretch to fit. Rest 10 minutes if needed.
Second rise (30–45 minutes)
Cover and leave until puffy.
Dimple & top
Preheat oven to 220°C (200°C fan).
Drizzle with olive oil, press deep dimples into the dough, then scatter over garlic, olives, salt and rosemary.
Bake (20–25 minutes)
Bake until golden with a crisp top.
Finish
Drizzle with a little extra olive oil and cool slightly before slicing.
Celebrate Olive Season
As the season turns, the Olive Theme captures the spirit of a Mediterranean harvest through a collection designed for slow, generous moments. Earthy-hued plates, textured oil bottles, and organic servingware bring a sun-drenched warmth to the table, celebrating the art of gathering. With its blend of natural greens and artisanal finishes, this curation turns every meal into a peaceful, coastal escape made for pouring and passing among friends.
