Method

• 1.
  Place flour, yeast and sugar in a large bowl. Gradually add 600ml lukewarm water, mixing well, to form a very soft dough. Set aside for 10 minutes. Add 2 tsp salt flakes and mix thoroughly. Once combined, knead the dough, using your hands to pull the dough and stretch it from underneath to over to the top, repeating for about 5 minutes or until the dough feels smooth and stretchy. Transfer to a clean, lightly greased bowl, cover with plastic wrap or a tea towel, and set aside at room temperature for 3-4 hours, until doubled in size.
• 2.
  Preheat oven to 220°C. Grease a 24cm x 34cm x 2.5cm baking tray.
• 3.
  Carefully transfer risen dough to the prepared tray, gently pushing it into the corners. Drizzle over olive oil and lightly press the dough with your fingers to form dimples all over the surface. Top with olives, goat’s cheese (breaking into smaller pieces if needed), Provolone and thyme leaves. Set aside for a further 30 minutes or until slightly puffed.
• 4.
  Bake for 35-40 minutes until golden and crispy on top. Allow to cool slightly before cutting into pieces and serving with extra thyme leaves and sliced meats.