Add the flour and salt to a large bowl–mix well.
Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.
Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.
Transfer back onto the floured chopping board and knead again to knock back.
Flatten the dough, then add in the olives, fold over and knead the olives into the dough.
Divide the dough in half, then half again until you get 30 small pieces of dough.
Form the dough into a small balls.
Transfer to a baking tray with a little olive oil at the bottom.
Place 11 in a small circle, then place the remaining outside in a larger circle. They should be nestled close to each other.
Brush a little olive oil over the top, then sprinkle with sesame seeds and fresh thyme.
Bake on 180C for 20 minutes until cooked and golden on top.
More olive oil and sea salt can be drizzled on top.