1. Combine all ingredients in a mixer bowl. Except for the yeast and some water. Mix yeast with some of the warm water and sit for 5 minutes. Then add into the bowl as well. Put the machine on low speed and mix until blended, then increase to medium. Knead the dough for 8 minutes. The dough should be fully developed, this can be tested by the windowpane test. Also, the dough’s desired temperature should be 23’c. Read our Top 5 bread baking tips for more information.

2. Remove the dough, place it into a lightly oiled bowl and cover it with a damp tea towel for 45 minutes or doubled in size.

3. After doubling in size, take out of the bowl and lightly knead. Then rest for additional 15 minutes.

4. Roll the dough out into a roughly 3 mm thick and 30 cm wide. Cut the dough into strips, 3 mm in size.  Roll these strips lightly, avoiding using too much force. As this will flatten them. Then place it on a tray with baking paper. Placing them 1.5 cm apart. Proof until they have increased in volume by 25%. This will take around 15 minutes.

5. Brush the dough with the oil and sprinkle with your choice of toppings.

6. Bake at 180’c. These should take 10 – 12 minutes, or until golden brown.