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Whisk the yeast and water, add honey and whisk again.
Add flour and salt and mix it really well till the flour is absorbed. Cover rest 20 mins.
After 20 min add in the olives and do 4-5 stretch and folds, wet your hand and turn the bowl after each one.
Cover and rest 20 mins then add the feta and repeat the stretch and folds.
Drizzle a little olive oil, Cover and rest for 1 hour.
Add some parchment to 1 or 2 baking dishes and brush with some olive oil.
Add a dish to the bottom of the oven with water inside (to create steam) and turn your oven to 240C
Pour the dough out onto a really well floured surface. Gently shape it into a rectangle. Not too much to keep the air inside.
Flour the top of the dough and cut into strips. If it becomes too sticky while cutting just sprinkle a little more flour.
You should make 8-12 of them. Gently lift them onto the baking sheets drizzle a little oil and cover and rest for 15min.
Bake for 8 min. Take the water out and bake for another 7-10 min (keep an eye on it) I like to turn the oven to pizza setting towards the end for 3-5 min to make the bottom crispy.