Bricknic Baked Artichokes on Flatbread

Ingredients

• 300 g all-purpose or bread flour
• 180 ml lukewarm water
• 1 tsp salt
• 2 tbsp olive oil
• 1 tsp instant dry yeast
• 1 tsp dried oregano
• 1 tsp chopped fresh thyme (or ½ tsp dried)
• 1 tsp chopped rosemary (fresh, optional)
• 1 tbsp chopped fresh parsley
• Optional: ½ tsp fennel seeds
• 3–4 fresh artichokes (or 1–2 cans/jars of grilled artichoke hearts, drained and halved)
• 2 tbsp capers
• 8–10 Kalamata or green olives, sliced
• Salt
• pepper
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh mint or basil, finely chopped
• 1 garlic clove, minced
• Zest and juice of 1 lemon
• 4 tbsp extra virgin olive oil
• Salt to taste