TM
* 300g Sparkling mineral water
* 500g stong White bread Flour
* 7g fast action Dried yeast
* 1 teaspoon Salt
* Extra virgin olive oil
* 1-2 tomatoes (depending on size), chopped or a few cherry tomatoes, cut in half
* 2 tsps dried oregano
* Green or black olives, cut in half if large
* Coarse salt (sea or Himalayan Rock)

===Method===
* Add the water and the Flour to the bowl '''30 sec / Speed 5'''.
* Leave for 1 hour to autolyse.
* Add the Yeast and Salt to separate sides of the bowl '''10 seconds / Speed 7'''.
* Then '''2 minutes / Knead'''.
* Remove the Dough from the bowl and form a ball.
* Place the Dough into a bowl and pour Olive oil over the Dough to make sure it is well coated.
* Cover and leave to Rest overnight in the Fridge.
* The next day, remove from the Fridge and bring to room temperature.
* Pour enough Olive oil to cover the base of a Roasting pan about 20 x 30cm.
* Put the Dough in the centre of the pan and let it Rest, covered, for 30 minutes.
* Turn the Dough in the Oil (it must be nice and oily) and spread it with the tip of your fingers from the centre.
* Sprinkle with Tomatoes pieces or Cherry tomatoes, cut in half and push well into the Dough with the Olives.
* Sprinkle with Oregano, salt and more Oil.
* Allow to Rest until doubled in size.
* Cook on the bottom rack of a preheated Oven for 25 minutes at 200° C (400° F - gas 6), [fan Oven 180° C]
* Allow to cool on a wire rack.

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