Prep. Time: 15′ (1h wait)     Baking Time: 35′    Serves 8


  • 6 cups strong four
  • 4 tbsp. extra-virgin olive oil
  • 1 sachet dry yeast powder
  • ½ tsp. sugar
  • 1 tsp. salt
  • Lukewarm water, as necessary (approximately 1 ½ cups)
  • 3 tomatoes, ripe and firm
  • 2 onions
  • 2 bell peppers, different colors
  • ¼ cup extra-virgin olive oil
  • 1 tsp. oregano
  • Some chopped olives
  • Some rock salt
  • Freshly ground pepper


  1. Sift flour into a bowl and sprinkle in the dry yeast and sugar.
  2. Pour the olive oil and rub the mixture between fingers until you have a crumbly consistency.
  3. Gradually add the water and salt, and knead until dough is unified and supple, but not sticky.
  4. Place dough in a lightly oiled bowl, cover with plastic wrap or a cloth and set aside for about 45 minutes to 1 hour until the dough rises and doubles in size.
  5. In the meantime, deseed the tomatoes, cut into small chunks (remove tomato skin if desired) and drain on absorbent kitchen paper.
  6. Chop the onions and bell peppers into even-sized chunks.
  7. Once the dough has doubled, brush a 36cm rectangular pan or a shallow baking dish with olive oil before placing it inside.
  8. Spread out the dough with your fingers until it covers the entire surface of the pan.
  9. Place the chopped vegetables, tomatoes, onions, bell peppers and finely chopped olives on the dough.
  10. Sprinkle with oregano and season.
  11. Drizzle with olive oil and cook on the lower rack at 200 °C for about 35 minutes, or until golden.


Source: Argiro Barbarigou