Marjoram-roasted spatchcock | Gourmet Traveller

Ingredients

• 200 gm sourdough bread, coarsely torn
• 3 stalks of celery, thickly sliced
• 1 head of garlic, cloves separated (unpeeled)
• 100 gm flat pancetta, cut into 1cm batons
• ½ cup (loosely packed) marjoram leaves
• 80 ml extra-virgin olive oil (1/3 cup)
• 2 (about 500gm each) spatchcocks, halved lengthways
• 80 gm green picholine olives (see note)
• To serve: green salad