AT A GLANCE
|01||Preheat oven to 200C. Combine bread, celery, garlic (reserving 2 cloves), pancetta, half the marjoram and ¼ cup olive oil in a roasting pan. Season to taste with sea salt and freshly ground black pepper, toss to combine and set aside.|
|02||Peel and finely chop reserved garlic and marjoram. Combine in a bowl with remaining oil and season to taste. Working with one spatchcock half at a time and using your fingers, lift skin away from body and rub oil mixture over and underneath. Arrange on top of bread mixture and roast until spatchcock is cooked through and golden (about 30 minutes). Remove spatchcock, transfer to a plate and cover loosely with foil to keep warm. Add olives to bread mixture, stir to combine and return to oven until bread is crisp and olives are heated through (about 5 minutes). Serve with spatchcock and a salad to the side.|
Note Green picholine olives are a French olive available from Simon Johnson. If unavailable, substitute any green olive.