Step #1
(Makes 1 tray – 10 - 12 portions) Place the water, chilli paste, grated cheese and ciabatta mix into a bowl and mix to a soft dough.
Step #2
Knead well for 5 minutes until a well developed dough is formed.
Step #3
Cover loosely with polythene and allow the dough to rest for 5 minutes. Press the dough into a greased “Swiss roll” tin measuring 30 x 20cm.
Step #4
Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 25 minutes or until doubled in size. Dimple the dough with your fingers and drizzle with 2 tablespoons of olive oil then scatter over the peppers, tomatoes, cheese, rock salt and chilli flakes.
Step #5
Cover with the damp tea towel, plastic or polythene and rest in a warm place for 15 minutes.
Step #6
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen and deep golden brown. Brush with the remaining olive oil whilst hot.
