Place the flour, salt, yeast into the standmixer and stir through.
Add the warm water and knead until elastic. About 10 minutes.
Take the dough out and oil the bowl. Return the dough and cover the bowl with shrink wrap or damp cloth.
Rest until dough doubles - about 30 minutes at 40C.
Oil a pan generously with olive oil, and then sprinkle with salt flakes. Place the dough into the pan (about 50 x 30 cm).
Poke holes with fingers.
Preheat oven to 250C.
Raise dough to double, then put the tomatoes and olives into some of the holes that were poked.
Top with generate amount of olive oil and salt.
Bake at 250C for 30 minutes.