260g warm water • 8g fresh yeast • 5g salt • 400g strong white flour • 40g olive oil, plus 20g for the spatula and drizzle • 5 sprigs of rosemary or thyme • 2tsp dried oregano • 100g cherry tomatoes, halved • 50g pitted olives • 2 small sweet peppers, roasted
In a large bowl, mix lukewarm water, yeast, salt and 200g flour. Cover and let sit for three to four hours in a warm environment or until it has doubled.
Add remaining flour and olive oil. Mix into a soft dough. Knead for about ten minutes and allow to rise for 30 minutes. With the help of an oiled spatula, stretch dough from opposite ends and fold into centre. Cover and let rise until it has doubled in size. Repeat the process a second time. Allow to rest for 15 minutes.
Divide dough into four portions. Gently flatten dough onto a baking tray, poke and sprinkle with rosemary or thyme and oregano. Stud with tomatoes, olives and roast peppers or a mix of your own favourites, and drizzle with olive oil. Allow to prove for 1 hour.
Preheat fan oven to 220°C (240°C conventional oven, gas mark 8). Bake for 20 minutes. Remove from the oven and drizzle with a little extra olive oil, serve warm.