Put the flour, yeast and sugar into a large bowl and blend them together.
Stir in the tepid water, and when everything looks craggy and lumpy, stir in the salt.
Stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the sticky dough in its bowl, or on a work surface, for 100 presses.
Cover the dough with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
Rub some oil around the inside of an oven tray.
Knead the dough for another 100 presses.
Add the pine nuts and olives, kneading until they are combined with the dough.
Shape the dough into a 23cm/9” oval and put it on the oven tray, pushing any exposed olives back into the dough.
Dust the loaf with a little flour.
Invert a mixing bowl over the dough and leave it to rise in a warm place for 35-40 minutes.
Pre-heat the oven.
Remove the inverted bowl and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cook on a wire rack.
oven tray and 2 x large mixing bowls
220°C, Fan 200°C, 425°F, Gas 7
I normally use the Roman Army Bread recipe for spelt but I tried this recently and I think it's going to be my new favourite.
I forgot step 5 but left plenty of time to let the dough rise and the loaf turned out perfectly.
It's delicious fresh and also perfect for bruschetta after a couple of days.