Ingredients

Steps

• Oil two 2–3 litre square plastic containers.
• Mix flour, salt, and yeast in a mixer while gradually adding 800ml of water.
• Mix for 8 minutes until stretchy, then incorporate olive oil and olives.
• Place dough in containers and proof for 1 hour until tripled in size.
• Line four trays and preheat the oven to 220°C.
• Tip dough onto a floured surface handles gently to preserve air.
• Cut dough into 36 strips and stretch each to 20–25cm.
• Place on trays and bake for 10–15 minutes before cooling on a rack.