Fit your stand mixer with a dough hook.
Place 300g strong white flour, 100g spelt flour, 1 tsp salt, 7g instant yeast and 150ml water into the bowl of your stand mixer. Start mixing on a slow speed. If you need to, add a little more water until the mixture comes together into a dough. Don't add too much water though - the dough shouldn't be too sticky.
Turn the speed to medium and mix for five minutes.
Add 1.5 tbsp olive oil and mix for a further 2 minutes.
Add the 100g chopped olives and mix until combined. You may need to use your hands to get the olives into the dough.
Transfer to an oiled bowl and cover with a damp tea towel or cling film until doubled in size (60-90 minutes).
Line two baking trays with non-stick baking paper.
Tip out onto an oiled work surface and stretch out with your hands into a large rectangle.
Cut into 12 strips and place on the two baking trays.
Leave to prove for 30-45 minutes.
Pre-heat the oven to 200°C (fan)/220°C/gas mark 7.
Bake for 15-20 minutes until turning golden brown.
Leave to cool completely on a wire rack. Once cool store in an airtight container or freeze.