Pissaria (Cypriot tomato and olive flatbread)

Instructions

1. Mix the flour, yeast, sugar and salt, then add the lukewarm water and 2 tablespoons of oil to form a soft dough.
2. Knead for 8 minutes, then leave to rise, covered, for 1 hour, until it has doubled in size.
3. Preheat the oven to 220 °C with an oiled baking tray.
4. Stretch the dough on the tray into a round about 1 cm thick, pressing small dimples into it with your fingers.
5. Arrange the tomatoes in thin slices, the sliced onion and the olives on top, then drizzle with oil and sprinkle with oregano, salt and pepper.
6. Bake for 20 to 25 minutes, until the dough is golden and the tomatoes are softened.
7. Let it cool slightly before cutting into slices.