- 500g pack ciabatta bread mix (we used Wright's)
- 2tbsp olive oil, plus extra to drizzle
- 175g (6oz) pitted green olives
- 3 sprigs oregano, torn
Mix the ciabatta dough according to the pack instructions, adding 2tbsp olive oil (we added around 50ml/2fl oz more water than stated), then bring the dough together with your hands and form into a ball. Transfer on to a floured surface and knead for 10 minutes, until the dough is smooth and elastic.
Transfer to a large, clean, oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour. When the dough has doubled in size, remove from the bowl; knead on a floured surface for 5 minutes, to knock the air out of it.
Heat the oven to 180C, 160C fan, 350F, gas 4. Roll out the dough into a rough circle just under 2cm (¾in) thick, and transfer to an oiled baking sheet. Cover loosely with clingfilm and leave in a warm place to prove for 20 minutes, until the dough has puffed up slightly again. Press your fingertips into the dough to form indentations, push the olives in firmly, scatter over the oregano and lots of sea salt, and drizzle over a slug of olive oil.
Bake on the top shelf of the oven for 25 minutes, until golden. Tap the base – if it sounds hollow, it’s cooked. Remove the loaf from the oven, allow to cool and serve with dips. It’s best eaten on the day it’s baked but will keep overnight tightly wrapped in clingfilm.