Method

• 1.
  To make the dough, combine yeast, oil, sugar and 3/4 cup (180ml) lukewarm water in a bowl. Cover and set aside for 10 minutes or until frothy. Combine flours and 2 tsp salt flakes in a bowl. Add yeast mixture, stirring until combined. Turn out onto a floured work surface and knead for 10 minutes or until smooth and elastic. Transfer to a floured bowl, cover with a clean tea towel and stand in a warm place for 20 minutes to rise slightly.

• 2.
  Transfer dough to a floured work surface and stretch into a rectangle. Fold one short edge into the middle, then fold over other edge to cover the first fold. Form into a ball and return to floured bowl. Cover and stand for a further 1 hour 30 minutes or until doubled in size.
• 3.
  Meanwhile, preheat oven to 200°C. Grease a baking tray and line with baking paper.
• 4.
  Place dough on prepared tray and press into a 20cm x 30cm rectangle. Cover with a clean tea towel and stand in a warm place for 20 minutes or until risen slightly.
• 5.
  With oiled hands, create dimples in dough. Scatter with cheeses and top with rosemary, artichokes and olives. Bake for 25 minutes or until golden and puffy.
• 6.
  Serve warm or at room temperature, cut into squares or wedges drizzled with extra oil and scattered with extra pecorino.