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, depending on the temperature outside).

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, making sure that it doesn’t stick to the surface.

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) immediately after cutting to prevent the oil from leaking out onto the working surface.

Cover loosely with a tea towel to rise for 15 minutes, then 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.

The bread can be transferred to a serving plate by pulling on the edges of the baking paper and lifting it out. Serve warm.