Olive & Oregano Flatbread - Cuisine Magazine - From New Zealand to the World

Ingredients

• 300g high-grade bread flour
• 150g wholemeal bread flour
• ½ cup pitted olives from a jar, roughly chopped, plus ¼ cup olive brine
• 2 tablespoons olive oil, plus extra for drizzling
• 2 teaspoons instant yeast
• 1 teaspoon salt
• flaky salt and dried oregano to sprinkle