Ingredients

500g bread flour

2 sachets (7g each) fast action dried yeast
2tsp salt
2-3tbsp extra virgin olive oil
400ml hand hot water
1tbsp rosemary leaves, finely chopped
1 onion, peeled and finely sliced
200g cherry tomatoes, halved
1 handful baby spinach leaves
2tbsp pine nuts
sea salt

Put the flour, yeast, salt and oil in a large bowl then stir in the
water with a wooden spoon a little at a time until the dough is very
soft and wet. You may not need all the water.
Turn out on to a floured work surface and knead (with oiled hands
to prevent the dough sticking) for about five minutes. Place in a
large oiled bowl, cover with clingfilm or a clean tea towel and leave
to rise in a warm draught-free place for one hour.
Preheat the oven to 220C/430F/Gas 7.
Lightly oil a baking tray. Tip the dough out on to the tray and spread
the dough to the edges of the tray using the tips of your fingers,
ensuring it is spread evenly. Leave to rise, uncovered for about 2030 minutes.
Gently prod the dough with your fingers to make slight impressions
on it, then scatter over the onions, tomatoes, spinach and pine
nuts. Sprinkle over sea salt. Bake in the oven for 20-25 minutes
until golden and risen.