(Italian style bread)

450g white bread flour

1 teaspoon salt

2 teaspoons dried yeast

3 tablespoons olive oil

225ml warm water

Sea salt for sprinkling

Cherry tomatoes

Diced mozzarella

Put the yeast in with the warm water and leave for a few minutes.

Mix the flour and salt. Stir in the olive oil. Add enough of the water to make a soft dough, then knead for 5 minutes. Leave to double in size.

Knock back the dough and divide into equal portions. Form into a round and flatten. Add tomatoes and mozzarella as desired, sprinkle with salt and oil, then place on a greaseproof sheet and allow to rise for 20 minutes.

Bake at 200/400/gm6 for 20 minutes until golden.