White Spelt Party Bread

Base

1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
3. Using your hands, gather everything together into a doughy mass.
4. Knead dough in the bowl, or on a work surface, for 100 presses.
5. Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
6. Line a large baking tray with parchment.
7. Knead the dough for another 100 presses then spread it out onto a baking tray.
8. Score the dough into 24 rectangles.

 Topping

1. Slice the peppers, dice the onion, halve the tomatoes, chop the olives and drain the cabbage, making a separate pile for each.
2. Place a small pile of one topping in the middle of each of the 24 rectangles.
3. Scatter the rosemary and salt over the top and leave the tray in a warm place to prove for 30 minutes.
4. Pre-heat the oven.
5. Drizzle oil over the top.
6. Bake for 30-35 minutes until the dough is cooked and the toppings are sizzling.
7. Carefully slide the bread off the oven tray onto a cooling rack. Let it cool slightly and serve warm.