Method

• 1.
  Place yeast and sugar in a bowl, add 1 cup (150g) of the baker's flour and 1 cup (250ml) lukewarm water. Set aside for 15 minutes or until lots of tiny bubbles appear on the surface.
• 2.
  Sift remaining 1 cup (150g) baker's flour, the wholemeal flour, ras el hanout and salt into a bowl. Add the yeast mixture and stir well to combine. Turn onto a floured surface and knead until smooth or mix with an electric dough hook for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and set aside in a warm place for 1 hour or until doubled in size. Use your fist to knock back. Place dough on a 30cm baking or pizza tray and press out to a 30cm circle. Use a fork to prick holes in the dough. Cover and set aside for 10 minutes.
• 3.
  Preheat the oven to 200°C.
• 4.
  Bake bread for 20-25 minutes.
• 5.
  Whisk together the oil, lemon juice and garlic, combine with rocket and fresh herbs, season with salt and pepper. Toss in the preserved lemon and olives.
• 6.
  Remove bread from oven and set aside to cool slightly. Cut into wedges and serve with the salad.