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.
8. Put the dough into the prepared tin and press it out to cover the full surface.
9. 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.