500g strong white flour
1.5 tsp salt
1sachet fast action yeast
350-400ml tepid water
Olive oil
Sea salt for sprinkling
8-10 cherry tomatoes
A handful or so green olives
1tsp dried oregano
Mix the yeast into the tepid water. In a bowl mix the flour with the salt, make a well pour in the liquid and gently bring together with a spatula. Cover and leave in a draught free area to double in size. 2-4 hrs Tip onto a floured surface gently knead 2 -3 mins by folding the dough over onto itself and turning the bowl a quarter turn as you go , then replace in the bowl drizzle with a little olive oil cover and allow to rise again.
Generously oil a baking pan tip the risen dough into the pan and gently stretch to the corners nipping together any tears. Cover with a cloth and allow to rise & bubble again for 1/2 hr
Halve the tomatoes. Using your fingers prod the dough to create dimples, push the olives and tomato halves all over the dough, sprinkle with sea salt and the oregano drizzle with a little more olive oil and bake 25-35 mins until risen and golden .