Artichoke and pepper flatbread

Serves 10-12

750ml flour

5ml salt

15ml sugar

10g sachet of instant yeast

60ml olive oil

200-300ml warm water Topping

30ml olive oil

2 onions, sliced into thin wedges

10ml chopped garlic

1 red pepper, seeded and sliced

400g can of artichoke hearts, drained and quartered salt and pepper

100g black olives, pitted

Combine the flour, salt, sugar and yeast in a bowl. Add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well until smooth and elastic.

Put the dough into an oiled plastic bag and leave to rise for 20 minutes.

Remove the dough from the bag, knead gently and roll out on a lightly floured surface to form a large oval. Place the dough on to a greased baking tray and pile the toppings on top.

Bake at 200°C for 20-25 minutes until dough is golden brown and crisp. Remove and cut into slices for serving.

Topping: Heat the olive oil in a frying pan and fry the onions over a medium heat until soft. Add the garlic and pepper and cook for 5 minutes until peppers are soft. Remove from the heat and add the artichokes, seasoning and olives.

The topping can be prepared in advance and kept in the fridge.

For a short cut, use 1kg of prepared bread dough which you can buy from the bakery department at your supermarket.