Rub the bottom of the baking tin with a little of the oil. Set the oven at 220°C.

Put the flour and yeast into a large bowl and add the sea salt, finely crushed then 1 tablespoon of the oil and the warm water. Mix thoroughly, then turn the dough out onto a well-floured board and knead lightly for five minutes or so.

As soon as the dough feels elastic, put it into a lightly floured bowl, cover with a cloth or clingfilm, then leave it in a warm place to rise.

Once it has doubled in size – about an hour or so – gently press it down with your fist, knocking some of the air out. Remove the dough from its bowl (it will sink more, but no matter) on to a lightly floured work surface. Sprinkle over the olives and thyme leaves and knead them into the dough.

Place the dough into the baking tin and push it firmly to flatten it. Cover as much of the bottom as you can, but don’t worry about it if it doesn’t quite cover it. Set aside, covered with clingfilm, for a further 30 minutes or so, until well risen.

With a floured finger, push several holes deep into the dough, then spoon over half the olive oil. Scatter liberally with salt flakes. Bake for 25-30 minutes until pale gold and sounds hollow when tapped on the base, then spoon over the remaining oil.

While still warm, free the bread from the pan with a palette knife, leave to cool a little, then tear or slice into pieces.