Combine in a bowl white flour, wholemeal flour and potato flakes. With a fork create a little hole in the center and pour the yeast in. Make another hole in one corner of the bowl, apart from the yeast and pour the salt in it. Gently add the water (please note water must be warm but not too hot, otherwise it will kill the yeast!) while mixing the ingredients with a fork (or with your hands if you fancy).

Knead the dough for at least five minutes and allow it to prove in a dry and warm place for at least 2 hours (up to 5).

Once the dough has risen preheat the oven at 220°C (428°F).

Pour the olive oil on the bottom of a baking tray, add the dough and with your hands stretch the dough from the center until it fills the tray (flipping it 2 or 3 times will help).

Cut cherry tomatoes in half, squeeze their juice on the dough then push each half in the it.

Place the olives pushing them a bit in the dough too, then season with pepper and oregano.

Place a ramekin with water in the oven.

Bake for 20-30 minutes.