Put just 120ml/4fl oz of warm water in a small bowl and stir in the yeast, leave for 10 minutes to go frothy.

Sieve the flour and salt into a large bowl and stir in the yeast mixture and the rest of the water with a wooden spoon, you might need a little more water!

Use your hands to bring the dough together and transfer to a floured surface, knead for a few minutes until smooth and elastic.

Put the dough in a well oiled bowl covered with cling film, and set aside in a warm place (airing cupboards are good) to prove for about 1 ½ hours until doubled in size.

Meanwhile lightly oil a baking sheet and 10 minutes before proving has ended preheat the oven to 220°C.

Turn the dough onto a floured surface, punch down then sprinkle in the chopped olives and knead for a few minutes.(You might need to add in 2 batches).

Place the dough on the oiled baking sheet, pulling it into a rectangle about 1.5cm/3/4” deep.

Make dimples in the dough using your fingers or knuckles then brush the olive oil over the surface and sprinkle on the Za’atar and course sea salt.

Bake for about 15 - 20 minutes or until golden. Serve warm or at room temperature with more olive oil for dipping.