175ml (6fl oz) water
75ml (3fl oz) olive oil, plus extra for brushing
75ml (3fl oz) dry white wine
11⁄2 tsp salt
11⁄2 tsp sugar
2 tsp dried oregano
1 tsp dried thyme
450g (16oz) strong white bread flour
21⁄2 tsp instant or fast-acting dried yeast
100g (31⁄2 oz) pitted black olives, quartered

Pour the water and olive oil into the breadmaker bucket. Add the salt, sugar, oregano and thyme. Cover with the flour and finally sprinkle the yeast over. Fit the bucket into the breadmaker and set to the dough programme. Add the olives according to your manual’s instructions, usually at the beginning or middle of the second kneading cycle or when the machine bleeps. When the dough cycle is complete, turn the dough out on to a floured surface and knead until smooth. Shape into a round flat loaf about 2.5cm (1in) thick. Transfer to an oiled baking sheet and leave to prove until doubled in size. Brush with olive oil and bake in a pre-heated oven at 200ºC, 400ºF, Gas Mark 6 for 20–25 minutes until golden. Transfer to a wire rack to cool and brush again with olive oil.