Method

• 1.
  For the olive oil dough, place the flour, 210ml hot water and ½ tsp fine salt in a stand mixer fitted with the dough hook. Mix on low speed until just combined. Gradually add oil until combined and smooth. Do not overwork dough. Shape into a ball and place in a large, lightly greased bowl covered with a tea towel. Stand for 30 minutes at room temperatures.
• 2.
  Meanwhile, place the fennel, spinach and herbs in a large bowl, season to taste, then toss well to combine.
• 3.
  Preheat oven to 240°C/200°C fan-forced and grease 2 large pizza or baking trays.
• 4.
  Divide dough into four. Working with one portion at a time, roll and stretch the dough to a rough 38cm circle. The dough should be as thin as possible
• 5.
  To assemble, place a circle of dough on each prepared tray. Scatter half the herb mixture over one circle, leaving a 5cm border. Top with half the feta, then cover with another circle of dough. Using a sharp knife, cut edge of the dough circle so it has an even edge, then fold edge over and press firmly to seal. Repeat with the remaining dough and filling to make a second pie. Using fingers, tear a few 2-3cm holes to let steam escape, and drizzle dough with extra oil. Bake for 20-25 minutes, until golden and crisp.
• 6.
  Stand on a wire rack for 5 minutes before cutting into desired portions.
• 7.
  Serve with lemon wedges.