Sift the Allinson flour, salt and caster sugar into a bowl and stir in the Allinson yeast. Mix the oil and water together. Make a well in the centre of the flour mixture and stir in the liquid. Bring together with a round bladed knife.
Turn the dough out onto a floured surface and knead well for 10 minutes.
Now, knead the olives, spring onions and parsley into the dough. Divide in half. Pat each half of the dough to an oval shape and place on a lightly oiled Pyrex Non-Stick Baking Tray. Cover with oiled cling film or a damp tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 200ºC/ 400ºF/ Gas 6. Scatter the cheese over the bread and bake for 20 – 25 minutes. Cool on a wire rack. Serve warm.