Olive Oil and Dark Chocolate Sundae

Pour the double cream into a mixing bowl and whip to soft peaks. Add the condensed milk and vanilla paste and fold them through, keeping as much air as possible. Scoop half of the mixture into another mixing bowl.
Melt the chocolate in the microwave for 10 seconds at a time, until just liquid. Fold it through one of the mixes. Finely chop the oregano leaves and add those to the chocolate mix.
Pour the olive oil into the second mix, fold it in then pour both mixes into separate shallow containers and freeze for at least 4 hours, until set.
Tip the flour into the bowl of a stand mixer (or a mixing bowl if kneading by hand). Add the sugar and yeast to one side of the bowl and the salt to the other. Start to mix then add the water, 2 tbsp of the olive oil and the chocolate chips. Knead for 10-15 minutes, until the dough is coming away from the sides of the bowl and is less sticky.
Cover the bowl with cling film and prove in a warm room for about 90 minutes, until it has doubled in size.
Put a small saucepan over a high heat and throw in the olives. Coarsely grate in the apple and add the sugar. Finely grate in the zest of the orange, squeeze in half of the juice and pour in 100ml of water. Bring it to a boil and let it bubble for 10-15 minutes, until the liquid has almost
evaporated to leave a thick mixture. Tip it into a blender but save a little of the liquid. Add the dulce de leche and smoked water to the blender then blitz to a smooth paste. Leave to cool to room temperature and store in the fridge.
Put the pan with the remaining liquid over a high heat and let it bubble away for 4-5 minutes, until thickened slightly to a syrupy consistency. You can add a little more water if it gets too thick. Set it aside for later.
Generously drizzle a large baking tray with about 25ml of the extra virgin olive oil. Roll out the proved dough into an even oval shape about 5cm thick. Lay it onto the greased tray and poke deep holes all over the bread (it’s fine to go right through the dough). Prove for another 30 minutes.
Preheat the oven to 200°C. Line a baking tray with baking paper. Lay the whole block of feta onto the tray and drizzle generously with honey. Rub it all over and bake for 15-20 minutes, until it begins to turn a deep golden brown around the edges.
Drizzle the remaining 75ml of olive oil all over the bread and into the holes. Scatter over a little flaked sea salt and the demerara sugar. Bake for 30 minutes, until golden, well risen and hollow-sounding inside when tapped. Leave to cool.
Finish with a scattering of chocolate chips, crumbled feta and a spritz of white balsamic vinegar. Place a few oregano leaves on top and serve up! Serves 4 with leftover bread and jam