Prep time 1 hour 40 mins Cooking time 25 mins Makes 10 7g dried yeast 500g strong white flour, plus regular flour for dusting ½ tsp salt 1 tsp sugar 3 tbsp olive oil, as needed 150g sun-dried tomatoes preserved in herb-infused oil, drained and finely diced Dissolve the yeast in 250ml lukewarm water. In a bowl, mix flour, salt and sugar. Make a depression in the centre, pour in the yeast solution and oil, and knead thoroughly on a floured surface into a smooth dough. Cover and leave in a warm place for an hour. Preheat the oven to 200°C and line a baking tray with greaseproof paper. Knead the dough again and roll out into a rectangle 7mm thick. Scatter tomatoes on top, then roll up the dough, starting from one of the long edges. Cut into 10 equal pieces and place on the baking tray. Leave to rise for 15 minutes, then bake for 25 minutes. Remove and serve immediately.