• 200g strong white bread flour
  • 2 tsp easy-blend dried yeast
  • olive oil
  • 500g leeks, finely sliced
  • 3 tbsp golden sultanas
  • 75g parmesan or vegetarian alternative, finely grated
  • 16 green olives, pitted and quartered
  • 2 bay leaves, halved


  • STEP 1

    Put the flour, 1 tsp salt and the yeast in a bowl, add 150ml hand-hot water and 2 tbsp olive oil, then mix everything together using a wooden spoon and then your hands. Tip onto a floured surface and knead until the dough is smooth but not sticky. Put in a bowl and cover, then leave to rise for an hour or until the dough has doubled in size.

  • STEP 2

    Heat 4 tbsp oil in a large frying pan, add the leeks, stir, then cover and cook very gently for 40-50 minutes, stirring every now and then. You want the leeks to soften completely without turning brown. Season well and stir in the sultanas.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Oil a baking sheet. Knead the dough to knock out any air, then roll and press it out to make a large rectangle. Sprinkle the parmesan over the surface. Spread the leek mixture on top of the parmesan, add the olives to the top (make a pattern if you like) and dot the bay halves over. Drizzle with a little more olive oil. Bake for 25-30 minutes or until the bread base is cooked through.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating