Ingredients

Method

• Add the water and the flour to the bowl 30 sec / Speed 5.
• Leave for 1 hour to autolyse.
• Add the yeast and salt to separate sides of the bowl 10 seconds / Speed 7.
• Then 2 minutes / Knead.
• Remove the dough from the bowl and form a ball.
• Place the dough into a bowl and pour olive oil over the dough to make sure it is well coated.
• Cover and leave to rest overnight in the fridge.
• The next day
• remove from the fridge and bring to room temperature.
• Pour enough olive oil to cover the base of a roasting pan about 20 x 30cm.
• Put the dough in the centre of the pan and let it rest
• covered
• for 30 minutes.
• Turn the dough in the oil (it must be nice and oily) and spread it with the tip of your fingers from the centre.
• Sprinkle with tomatoes pieces or cherry tomatoes
• cut in half and push well into the dough with the olives.
• Sprinkle with oregano
• salt and more oil.
• Allow to rest until doubled in size.
• Cook on the bottom rack of a preheated oven for 25 minutes at 200° C (400° F - gas 6)
• [fan oven 180° C]
• Allow to cool on a wire rack.