Ingredients

• 100ml lukewarm water
• Pinch of sugar
• 8g sachet of dried yeast
• 500g [3 1/3 cups] plain flour
• 1 tsp salt
• 110 ml Always Fresh Spanish Extra Virgin Olive Oil, plus extra for drizzling
• 250ml lukewarm water, extra
• 45g Tomato Tapenade or Tomato Pesto
• 150g Always Fresh Fire Roasted Marinated Red Pepper Strips
• 6 Always Fresh Flat Fillet Anchovies, butterflied and halved lengthways
• 120g Always Fresh Pitted Kalamata Olives
• 10-12 fresh basil leaves

Method

• To prepare yeast, place 100ml lukewarm water in a small jug, add a pinch of sugar, then sprinkle over yeast. Stir to combine and stand for 10 minutes or until foamy.
• Place flour and 1 tsp salt in a bowl, stir in yeast mixture, olive oil and 250ml lukewarm water until a dough forms, then knead on a lightly floured surface for 5 minutes or until smooth and elastic.
• Place dough in an oiled bowl, turn to coat, then cover and leave in a warm draught-free place for 30 minutes or until doubled in size. Press out dough to form a 20cm x30cm rectangle and place on oven tray, then spread with tomato tapenade and scatter with pepper strips.
• Top dough with anchovy fillets, scatter with olives and basil leaves, season to taste with sea salt and freshly ground black pepper.
• Drizzle with olive oil, bake at 230°C for 10-12 minutes or until golden and crisp.
• Serve immediately or at room temperature.