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You'll need

• 2 tsp
• (1 sachet) dry yeast
• 400 gm
• plain flour, plus extra for dusting
• 2 tbsp
• olive oil, plus extra for drizzling
• 250 ml
• red wine
• 1 tbsp
• caster sugar
• 2
• Spanish onions, halved, then cut into thin wedges
• 90 gm
• (½ cup) Ligurian olives, pitted
• 1 tbsp
• (firmly packed) oregano leaves

Method

• 01
• Preheat oven to 220C. Combine yeast and 225ml lukewarm water in a bowl and stand until foamy (3-5 minutes). Combine flour, olive oil and 1 tsp sea salt in a bowl. Add yeast mixture and mix thoroughly with your hands to combine. Turn onto a lightly floured surface and knead until smooth (4-6 minutes). You may need to dust with extra flour if dough is too sticky. Transfer dough to a lightly oiled bowl, cover with a damp tea towel and stand in a warm place until doubled in size (35-40 minutes).

• 02
• Meanwhile, bring wine and sugar to the boil in a small saucepan. Add onion and cook over medium heat until onion is soft (5-10 minutes). Cool and drain well (discard liquid).

• 03
• Knock back dough and knead until smooth (1 minute), roll to 5mm thick on a floured work surface and transfer to a baking paper-lined oven tray. Scatter with red onion, olives, oregano and sea salt, drizzle with olive oil and bake until golden and puffed (25-30 minutes). Serve warm or at room temperature.

• Recipe:
• Luisa Schirato & Lisa Featherby
• Photography:
• Chris Chen
• Styling:
• Geraldine Munoz,Emma Knowles & Lou Fay