Place the flour, dried yeast, salt and 2 tablespoons of olive oil into a food processor and pulse for 3 seconds. Pour in most of the water and turn on again, mixing till you have soft dough. Add the remaining water if needed to bind the dough. Turn the dough out onto a floured work surface, and knead the dough till soft for at least 5 minutes. Form into a ball. Grease a large bowl with some of the remaining olive oil and place in the dough. Brush the top with some more oil, cover with cling film, and leave to rise for 45 minutes, or double in size. When the dough is ready, turn it out onto a floured surface and knock out the air, flattening the dough. Cut the dough into 4 equal pieces and roll each piece into a round. Place the dough rounds onto a flarge floured baking sheet. Divide the black olives and feta cheese equally amongst the 4pieces of dough, pressing into the top of each round. Drizzle the remaining olive oil over the top of the loaves and sprinkle over the coarse salt. Leave the loaves to rise again for 20 minutes, before baking in the oven for about 25 minutes at 200`c, or until the tops are golden brown and cooked through. Serve the Black olive and feta cheese loaves with mint either warm or cold.