Put the flour, olive oil and salt into the large bowl of your mixer.
Put the yeast into the water and stir until dissolved, then poor it into the flour bowl.
With the dough hook on, mix the ingredients together on a steady speed for approximately 8 minutes until you have a nice smooth soft dough.
Transfer the dough to an oiled bowl, cover and leave in a warm place until it has risen and almost doubled in size.
Knock back and fold the dough in half, turn 90degrees and fold in half again. Then transfer it into an oiled baking tin. Stretch and push it with your fingers to fill the tin. Cover and leave in a warm place to prove once again for approximately 1 hour.
Preheat the oven 220C/200CFan/Gas 7
Push your fingers into the dough to make small pockets then drizzle the surface with olive oil and bake for approximately 18 mins.
Remove from the oven when the dough looks just cooked and immediately place drops of ricotta all over the bread. Quickly return it to the oven for the final 2 minutes to cook the cheese.
Remove the bread from the oven and place it on a board. Drizzle with honey then pile on the chopped turkey and drizzle with a little olive oil and garnish with nuts, serve immediately whilst hot.
500g Strong white bread flour
1 tsp Maldon Sea Salt
1 sachet (7g) dried easy blend yeast
25g olive oil
400ml tepid water
Olive oil, for drizzling
Shredded KellyBronze turkey at room temperature
175g Ricotta cheese
2 – 3 tablespoons honey
30g Toasted pecan nuts roughly chopped