Instructions: Put the yeast and sugar in a small bowl and just cover with warm water. Whisk to mix, cover and leave in a warm place for 15 minutes until frothy. Sift the flour and a pinch of salt into a bowl. Add the frothy yeast mixture, 2 tbsp of the olive oil and the warm water. Mix together and then knead on a floured surface for 15 minutes until smooth and elastic.

Cover with a damp cloth and leave to rise in a warm place for 1-1 1/2 hours until doubled in size. Knock down and add two-thirds of the chillies. Knead again for a few minutes until the chillies are incorporated. Divide the dough into two and shape each half into flat rounds about 4 inches in diameter. Brush the tops with olive oil, sprinkle over sea salt and press on the remaining chopped chillies.

Cover with a damp cloth and leave to rise again. This will take about 30 minutes. Bake in a preheated oven 230 C/450 F/Gas 8 for 15-20 minutes until golden brown. Serve warm, cut into wedges.

NOTES : Makes 20.

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