1 tsb salt
1 tbs sugar
300ml warm water
Fast action dried yeast
Mix all the dry ingredients and add the water gradually. The dough will not be fully bound after all the water has gone in. Add enough milk for it to bind (should be about 30ml).
Knead on a floured board and leave in a bowl covered with cling film for an hour.
After about an hour, take out and knead again. Then roll it out into a large rectangle and grate about 30g of parmesan over it (or enough for a good covering). Cut 14 olives in half an lay them on. Roll the whole thing up like a roulade and grate more cheese on top.
Leave in buttered tin for 25 mins to rise. Remember to cover it with cling film.
Cook for about 20 mins.