- Warm Water | 300ml
- Dried Yeast | 1 Sachet
- Sugar | 2 tsp
- Plain Flour | 450g
- Sea Salt Flakes | 2 tsp
- Butter | 1/2 Cup (Melted)
- Olive Oil | 1/4 Cup
- Cherry Tomatoes | 6
- Red Onion | 1/2
- Kalamata Olives | 10 (Pitted)
- Rosemary Sprigs
- Basil Pesto | See Step 1 of our Basil Pesto Pasta recipe
STEP 1 | Combine the water, yeast and sugar in a jug. Set aside for 5 mins or until foamy.
STEP 2 | Combine flour and salt in a large bowl. Make a well in the centre. Pour in yeast mixture and extra virgin olive oil. Use a round bladed knife to stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside in a warm place for 1 hour or until dough doubles in size.
STEP 3 | Preheat oven to 200°C. Grease an oven proof tray or pan. Punch down dough with your fist. Turn onto a lightly floured surface and knead until it returns to its original size. Roll out dough to match the size of your tray/pan, then place it in. Brush with melted butter. Top with tomatoes, combined olives, onion, rosemary, and extra salt. Set aside for 15 mins to rise.
STEP 4 | Glaze the top with small spoonfuls of basil pesto for an extra flavour hit. To make the basil pesto, see step 1 of our Basil Pesto Pasta recipe.
STEP 5 | Serve warm or at room temperature.