Preheat oven to 180℃ and grease a ring cake tin. Heat oil in a frying pan over medium-high heat. Add garlic, thyme, salt and pepper and cook for 1-2 minutes until garlic has softened and is fragrant.
Add mushrooms to the pan and cook for 4-5 minutes until softened. Add wine and continue to cook for a further 3-4 minutes until absorbed.
Transfer mushroom mixture to a food processor with olives, capers and parsley. Pulse until blended but slightly lumpy. Set aside or refrigerate until ready to use.
Place water and yeast in a large mixing bowl. Stir to combine then allow to stand for 5 minutes in a warm place.
Add salt, flour and olive oil to the bowl. Mix to combine then remove from the bowl and knead on a lightly floured surface for 2 minutes. Alternatively, if you have a mix master with a dough hook, you may use this to knead the dough.
Transfer the dough to a clean, lightly oiled bowl. Cover with cling wrap or a clean tea towel and allow to prove for 30 minutes. The dough should double in size.
Knock the dough back by placing your fist in the centre of the dough to remove some of the air. Lay a piece of baking paper on the bench or chopping board. Transfer the dough to the paper and use your hands or a rolling pin to stretch the dough to a rectangle shape 5mm thick.
Spread the dough with the mushroom tapenade. Cut the dough into 4cm strips then fold the dough over itself in a concertina pattern. Place each folded stir in the greased cake tin with the folded edge facing upwards. Continue this with the remaining strips until the cake tin is filled.
Bake for 30-40 minutes until golden and cooked through. Allow to cool in the tin for 5-10 minutes then transfer to a wire rack.
Serve warm with batter or additional mushroom tapenade.