Combine the water, olive oil, yeast, salt and flour in the bowl of a stand mixer with the dough hook attachment fitted

Mix on low speed for 15 minutes, then turn out into a well oiled tray or bowl, then cover with a clean tea towel

Let the dough rest for 30 minutes, then stretch and fold the dough. This means pulling the edge of the dough up and then folding it over the bulk of the dough. Give the dough a quarter turn and repeat until you have performed four folds in total, one for each side of the dough

Cover the dough then let it rest for 30 minutes again , then repeat the stretching and folding process

Cover the dough and then let it rest for a final 30 minutes, and stretch and fold once more

Carefully transfer the dough to a 30cm x 25cxm roasting tin that has been lined with greaseproof paper. Any similar-size tin will work too – it doesn’t have to be super precise

Preheat the oven to 220°C

Drizzle the dough liberally with olive oil, and rub some olive oil onto the palms of your hands

Gently press the capers, olives, hot peppers and garlic into top of the dough

Scatter the rosemary on top and then add another glug of oil and sprinkle over a small pinch of flaky salt. Leave to prove for another 20 minutes

Bake the dough for 25–30 at 220°C, then reduce temperature to 180°C and bake for a further 10–15 minutes. Give the top of the dough a tap – it should sound hollow. If the dough looks like it’s catching, you can either turn the temperature of the oven down a little, or add some boiling water to a loaf tin and place this at the bottom of the oven. This will help fill the oven with steam and stop the topping from catching

Once cooked, transfer the dough to a cooling rack and leave to cool before serving. Served with more olive oil drizzled over the top or on the side