Italian-style Bread

Put the flour into a mixing bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tablespoons olive oil and the water. Gradually mix the flour into the oil and water to make a soft, slightly sticky dough.

Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry. Shape the dough into a ball and put into an oiled bowl. Cover and leave in a warm place for about 45 minutes until doubled in size.

Line a baking tin with non-stick baking paper. Knead the tomatoes and olives into the dough. Press the dough into the baking tin, cover with oiled clingfilm and leave in a warm place to rise for 1 hour.

Preheat the oven to 220°C (200° fan) 425°F gas 7.

Press your fingers into the risen dough to make deep dents all over the top. Brush the remaining oil over the dough and sprinkle with the salt.