Method

1. In a large bowl, combine the flour, dried yeast, sugar and salt. Mix well, then create a well in the centre. Gradually pour in the warm water, mixing as you go, until a soft dough forms.
2. Transfer the dough onto a lightly floured surface and gently knead until smooth. Add the chopped olives and feta, kneading until evenly distributed throughout the dough.
3. Place the dough into a lightly oiled bowl, cover with cling wrap and set aside in a warm spot to rise for at least 1½ hours, or until doubled in size.
4. Once risen, very lightly knead the dough (only for approx. 30 seconds). Line a bowl with baking paper and lightly dust with flour, then place the dough inside. Cover again with cling wrap and allow it to rise for a second time for at least 2 hours, until puffed and airy.
5. Towards the end of the rising time, preheat your oven to 180°C. If using a Dutch oven, place it in the oven while it preheats so it becomes hot. (Skip this step if baking on a tray or in a baking dish.)
6. Carefully lift the dough using the baking paper and transfer it into the preheated Dutch oven, or onto a lined baking tray. Cover with the lid if using a Dutch oven and bake for 40-45 minutes.
7. After the first 20 minutes of baking, remove the lid to allow the crust to become deep golden and crispy.
8. Once baked, remove from the oven and allow to cool slightly before slicing. Serve warm with butter and a sprinkle of salt flakes.