Provençal tomato tart

Ingredients

• Base
• 1 tablespoon dried yeast
• 1 teaspoon honey
• 1/4 teaspoon salt
• 400 millilitre slightly warm water (no hotter or you’ll kill the yeast’s active properties)
• 500 gram high grade flour
• olive oil, for greasing
• 1 tablespoon oil, plus extra for drizzling
• 2 medium onions, sliced
• 2 clove garlic, chopped
• 1 400g can chopped italian tomatoes
• 1 chargrilled capsicum, skin removed, thinly sliced
• a few sprigs fresh oregano
• 1/2 cup grated parmesan
• 9 anchovy fillets
• 9 handful pitted kalamata olives
• flaky sea salt
• 2 small trusses vine tomatoes, drizzled in oil and then slow-roasted in a 150°c fanbake oven for 1 hour