Preparation

• In the bowl of a stand mixer fitted with the K-beater, add the flour, yeast, salt and mix well.
• Add the water and oil and mix on low speed until it comes together, then switch to the dough hook and continue to knead for about 7 minutes until you have a very smooth dough.
• Shape the dough into a ball, then leave to proof in an oiled bowl, covered with plastic or reusable wax wrap until doubled in size (about 30 minutes).
• Preheat the oven to 200 C and line a large deep baking dish with non-stick baking paper.
• On a clean floured surface, roll out the dough to a rough rectangle of about 30 x 40 cm.
• Distribute the mozzarella evenly all over the surface, then the parmesan, then the olives, capers and thyme leaves.
• Carefully roll the dough up in the length, then cut evenly into rounds, transferring each round to the prepared baking dish (cut side up).
• Cover loosely with a tea towel to rise for 15 minutes.
• Bake in the heated oven at 200 C for 35 minutes or until golden brown and cooked.
• Remove from the oven and leave to cool for 15 minutes before sprinkling with salt, pepper, more thyme leaves and another drizzle of extra virgin olive oil.
• Serve warm.