In a large bowl, mix the flour, salt,
yeast, 1 tbsp olive oil and 300ml warm
water, to make a soft dough. Knead by
hand for 10 mins or with the dough hook
in a food processor or mixer for 5 mins.
Put the dough back in the cleaned out
mixing bowl, then cover the bowl with
oiled cling film. Leave to rise for an hr
in a warm place until doubled in size.
Meanwhile, make the filling. Discard
any tough basil stalks (leave tender ones
on) and put in a mini food processor or
hand blender beaker with the black olives.
Add 4 tbsp olive oil, the garlic and the
anchovies, if using. Whizz to a rough paste.
Heat oven to 220C/200C fan/gas 7.
Line a shallow baking tin about 30 x 20cm
with non-stick paper. On a floured worktop,
roll out the dough to a rectangle roughly
30 x 40cm. Spread the olive paste all over
and arrange the whole green olives in a
line down one of the short edges. Roll
up the dough like a Swiss roll, starting at
the short olive-encrusted end to make
a sausage shape.
Cut the dough into 12 slices, then
carefully lift each one into the tin, to
make 4 rows of 3 swirl shapes. Lightly
brush all over with the remaining olive oil.
Loosely cover with cling film, then leave
to rise for 20 mins or so, until slightly
puffed up and filling the tin. Cook for
20-25 mins until golden, then leave to
cool in the tin.