Makes 12.
500g strong white flour.
1 tsp salt (works without.)
7g sachet fast-action dried yeast
8tbsp olive oil, plus extra for brushing.
300g mixed black and green olives, pitted.
3 garlic cloves, chopped.
2 tbsp fennel seeds (fine without.)
In a large bowl, mix together the flour, salt, yeast, 4 tbsp olive oil and 300ml warm water, to make a soft dough. Knead on a lightly floured surface for 12-15 minutes.
Put the dough back in the mixing bowl and cover with oiled cling film. Leave to rise for an hour in a warm place until doubled in size.
To make the filling, place the olives in a food processor with 4 tbsp olive oil and the garlic, and blend until roughly processed.
Line a large baking sheet with non-stick baking parchment. (Use 2 as the bread spreads.)
On a floured worktop, roll out the dough to a rectangle, roughly about 25cm x 35cm. Spread the olive mixture evenly over the dough, scatter over the fennel seeds and roll up the dough like a Swiss roll, starting at the short end to make a sausage shape.
Preheat the oven to 220C/Gas 7. Cut the dough into 12 slices, and then carefully place the slices onto the prepared baking sheet. Lightly brush the slices all over with olive oil. Loosely cover with clingfilm then leave to rise for 30 minutes. Cook for 25-30 minutes or until lightly golden. Allow to cool and then serve warm or at room temperature.