Method

• 1.
  For the dough, place yeast in a jug with 180ml lukewarm water. Set aside for 10 minutes or until frothy. Place flour in a large bowl and make a well in the centre. Add yeast mixture, olive oil and 1/2 tsp salt. Stir to combine, then transfer mixture to a lightly floured work surface.
• 2.
  Knead for 6 minutes or until smooth and elastic. Place in a greased bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size.
• 3.
  Preheat oven to 250°C. Grease a large baking tray. Using your hands, spread dough over tray to form a 25cm x 40cm rectangle.
• 4.
  Place passata and half the marjoram in a bowl. Season, and spread over the dough.
• 5.
  Top with the stracchino, salami, olives and remaining marjoram.
• 6.
  Bake for 25 minutes or until crust is golden and cheese is melted. Drizzle with oil and cut into squares to serve.