In a big bowl, add flour, yeast and sugar.
* Dry mix until well combined.
* Make a well in the centre and add 3 tablespoons olive oil and salt.
* Mix well, pour lukewarm water 1/2 cup at a time and mix with hard or hand blender.
* The dough should be a sticky dough and here I have use 1.5 cups water in total.
* Some flours require more than this to form a dough. So adjust accordingly.
* When a rough dough is formed, use a hand mixed and on high speed knead the dough for about 15 mins.

You know the dough is ready when it’s shiny and soft.
* Use a tablespoon olive oil to gather the dough and tuck it at the bottom.
* Keep the dough in an oiled bowl and allow it to rise for 2-3 hours.
* If the dough has risen in an hour, punch it again and rest it.
* When ready to bake, pre heat oven to 180 c only on the bottom rod.
* This is to ensure that the vegetables don’t burn.

On a baking sheet, place a parchment paper and oil it lightly.
* Place the rise dough and with oiled hands stretch and pull to make a rough circle or rectangle.
* Brush with olive oil on the dough and start placing all the herbs and veggies.
* Press them into the dough to hold in place.
* Once satisfied with the design, brush olive oil on the veggies.
* Allow the dough to rise again for 45 mins.
* Now press the veggies again in place so that they do not come off the bread when baked.