This recipe was originally developed for one of our premium built-in ovens and has become something of a classic down here in Dunedin. I think half the office would have it in their repertoires! I have been known to work my way through a whole one myself over a Sunday afternoon lounging around reading the newspaper—it’s just so more-ish.
Feel free to play around with the topping, I tend to use whatever I have on hand—red onion, red pepper and a little fresh chilli instead of olives and rosemary is delicious, as is a little cheese added to the mix. It is great on its own fresh from the oven, but if you do feel like sharing it makes a great addition to an antipasto platter.
The dough can be made in a bread maker or by hand, just whatever suits.