For the olive oil mixture:
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1.5 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1/2 tsp dried mixed herbs
- 1/2 tsp salt
- 1/8 tsp black pepper
For the dough:
- 1 cup warm water
- 1 packet active dry yeast
- 1/4 tsp sugar
- 2 ½ cups (350g) all purpose plain flour
- 1 tsp salt
- Handful of Cherry or plum tomatoes, chopped
- Half of a small red onion, sliced
- A generous pinch of coarse sea salt
- In a medium saucepan on very low heat, slowly warm the olive oil. Add all the olive oil mixture ingredients and heat together for about 5-10 minutes. Be very careful not to let the garlic burn. Let cool for a few minutes.
- In a large bowl combine the water, yeast, and sugar and let proof for about five minutes.
- In a different bowl, combine the flour and salt.
- Slowly add the flour mixture to the yeast mixture and mix in ¼ cup (about half) of the olive oil mixture. Mix well and knead 10-15 times on a floured surface to form the dough.
- Place the dough back in the large mixing bowl and cover with a warm damp cloth. Allow to rise for at least an hour until it has doubled in size.
- Preheat oven to 230 degrees C
- Grease your pan with about 2 tablespoons of the oil mixture, coating the bottom and the sides very well.
- Transfer the dough to the pan and spread it out evenly and make dimples in the dough with your fingers.
- Spread the remaining olive oil mixture on the top of the dough and gently press the tomatoes and onions on to the top of the dough and sprinkle over a pinch of coarse sea salt.
- Bake the dough for 15-20 minutes, or until golden brown on top.
- Let it cool for a few minutes before transferring it or slicing it.