1kg strong white bread flour
20g fast action dried yeast
800ml lukewarm water
4 tbsp extra virgin olive oil
1kg Latrovalis pitted green olives – well drained
Fine semolina for dusting
Put the flour, salt, yeast, and 600ml of the water into the bowl of a large free standing electric mixer with a dough hook. Begin mixing on a slow speed. As soon as the dough starts to come together, slowly add the rest of the water, still mixing. Turn up to medium speed and mix for a further 5-8 minutes, at which point the dough should be wet and easy to stretch when pulled Add the olive oil and mix for a further 2 minutes. Add the olives and mix with your hands or a spoon until evenly distributed in the dough.
Grease two 2 bowls with oil. Divide the dough equally between the bowls, cover with clingfilm, and let it rest until it has at least tripled in size – about 1 hour. Heat the oven to 220C.
Heavily dust a work surface with flour and semolina and line 3 baking trays with greaseproof paper. Tip the very loose and flowing dough carefully onto the floury surface. Dust the top of the dough with flour and then gently stretch it out into a rectangle with your fingertips until it’s about 1cm thick. Starting at one long side, cut the dough rectangle into about 18 strips using a large knife or pizza cutter.
Space the strips well apart on the lined baking sheets – about 6 strips to a sheet. Bake for 10- 15 minutes in the preheated oven until golden brown.