TM
* 15g fresh Yeast or 1x7g sachet of fast-action Dried yeast
* 320g Sparkling mineral water
* 500g Strong white bread flour
* 20g Semolina
* 10g Salt
* 50g Avocado oil + 4 tablespoons, plus a little extra for greasing and Brushing
* Coarse Rock or Sea salt (I used Himalayan Pink Rock salt)
* Dried or fresh Oregano, to taste

===Method===
* Place the Yeast and the water in the TM bowl and if using fresh yeast, allow it to dissolve in the water.
* Add the Flour, Semolina, Salt and Avocado oil and mix for '''20 seconds / Speed 4'''.
* Put on '''Knead''' setting for '''4 minutes'''.
* Leave to rest until the Dough is touching the '''MC'''.
* Use a little Avocado oil to grease a bowl and turn out the Dough onto a floured surface.
* Shape the Dough into a ball, place in the bowl and cover.
* Leave until almost doubled in size and turn out the Dough.
* Lightly Oil a Pie dish (see Tips/Hints below) and place the Dough in the pie dish.
* Drizzle the 4 tablespoons Avocado over the top and push the Dough gently towards the sides of the dish.
* Cover and leave to prove for 45 minutes.
* Dimple the Dough sporadically and prove for a further 30 minutes.
* Meanwhile, preheat the Oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
* Sprinkle the Dough with the Oregano and coarse sea or Rock salt.
* Bake in the Oven for 25-30 minutes.
* Slide onto a wire rack and Brush with a little more Olive oil whilst still hot.
* Allow to cool before cutting or tearing.

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