Mix the flour, salt, sugar, and yeast in a bowl.
Add the olive oil and 270ml of water, mixing with your fingers.
Gradually add the remaining water until a soft dough forms and clears the bowl.
Knead the dough on an oiled surface for 5 to 10 minutes until smooth.
Place dough in an oiled bowl, cover, and let double in size.
Line three baking trays with parchment paper.
Knock back the dough on an oiled surface and roll into three large circles.
Place on trays, cover, and rest for 20 minutes.
Mix the topping ingredients with olive oil to form a thick paste.
Preheat the oven to 230°C.
Brush the breads with oil, spread the topping, and bake for 15 minutes.
Transfer to a wire rack to cool.