Tip the yeast, flour, salt, dried oregano, olives, olive brine and olive oil into a stand mixer fitted with a dough hook, along with 300ml warm water. Mix on low speed for 8-10 mins until you have a smooth, elastic dough. Line a bowl with a clean tea towel. Form the dough into a ball, then transfer to the bowl, seam-side up. Cover and chill for at least a few hours until doubled in size, or up to 24 hrs (the longer it proves, the deeper the flavour will be).

When ready to bake, heat the oven to 240C/220C fan/gas 9 with a large, lidded casserole dish inside for 30 mins. Take the lid off the casserole dish and sprinkle some semolina over a large sheet of baking parchment. Carefully transfer the dough, seam-side down, to the baking parchment. Remove the casserole dish from the oven and put the dough in it, then cover with the lid. Bake for 40 mins, then remove the lid and bake for a further 10 mins until the loaf is golden brown and the base is hollow when tapped. Will keep covered at room temperature for up to three days or chilled for up to a week.