This is one of our most popular selling breads ever in my café, Tangellos. Forget that plain old garlic bread. Olive tapenade on toasted pizza bread for me any day thanks.

Greek olive tapenade – Place your peeled onion, crushed garlic and baby capers into a food processor and puree for 3 minutes. Add the Greek kalamata olives, lemon juice and olive oil and puree for around 6 minutes or until you have a smooth paste. Add ¼ teaspoon of cracked pepper. Do not add any salt. The olives and the capers make this tapenade salty enough. Set aside in the refrigerator.

Pizza dough - In a pastry mixer with a dough hook, place sifter flour, mixed herbs, castor sugar and fresh yeast. Mix these ingredients for 2 to 3 minutes. Add the olive oil and warm water. Mix this pizza dough for 8 minutes then take out, cover with a cloth and rest for 45 minutes to prove. Knock back your pizza dough and roll into 4 small log shapes. Bake the pizza dough in a pre-heated oven at 375oF for 30 to 40 minutes. Take the cooked pizza dough out of the oven and cool. Slice across the dough till you have thin slices, then toast the sliced pizza bread under a grill or toaster oven. Serve 2 slices with the Greek kalamata olive tapenade spread over the top of the pizza bread.

8 ounces of Greek kalamata olives

1 teaspoon crushed garlic

1 teaspoon of baby capers

1 teaspoon lemon juice

½ medium brown onion

2 ½ cups of olive oil

3 ¾ cups of warm water

3 pounds 5 ounces of bakers flour

1 ounce of fresh yeast

1 teaspoon dried mixed herbs

3 ounces castor sugar

Time to make 1 ½ hrs Serves 10