Method
Combine 500g strong white flour, 7g instant yeast and 1 tsp salt. Add up to 350ml lukewarm water to form soft dough. Knead 10-15 mins. Rise in oiled bowl for 30 mins. Place in lined 37x27cm baking tray, drizzle with olive oil, top with 3 finely chopped stems of ground ivy, 1 tsp sea salt and pepper. Press fingers in to make dimples, rest 30 mins. Preheat oven to 240C. Bake 15 mins until golden. Drizzle with olive oil immediately.