Black Olive & Thyme Garlic Bread

A thin stone-baked flatbread brushed with garlic oil and studded with chopped Kalamata olives and fresh thyme leaves, then baked very hot so the base puffs and blisters. It's crisp and salty, with a herby, almost resinous fragrance from the thyme and a rich, fruity depth from the olives. A pinch of sea salt and a final drizzle of good olive oil finish it off.

It's cut into long fingers and served on a metal tray with a small dish of olive oil for dipping. It's an ideal nibble with drinks or alongside a Mediterranean main. Of our garlic breads, this is the thinnest and crispiest, closer to a flatbread cracker than a soft loaf.

• What's inside: flatbread dough, garlic, olive oil, Kalamata olives, fresh thyme, sea salt; olive oil dip
• Flavour: salty, herby, crisp
• Portion: Regular – one 25cm flatbread in eight fingers, for two to share; Sharing – twice the amount, good for three or four people
• Served: hot, on a metal tray with olive oil for dipping
• Goes well with: a Lemon Infused Water or our Greek Souvlaki Plate