Leaven: 21 g of dry yeast 180 g of wheat flour 105 ml of warm water 3 level teaspoons of sugar Mix the ingredients and leave in the bowl for the leaven to start working Cake: Mix the leaven + the rest of the ingredients Place the dough on a 65 mm high greased baking tray, leave to rise / use your fingers to make slight indentations, add cherry tomatoes, olives, rosemary Bake at 190 degrees, chimney closed, time: 20 minutes