Add Ingredients 1 into a jug.

Peel and coarsely chop the garlic.

Destem and finely chop the herbs.

Flour the baking tray.

Fit the Spiral dough tool to the machine.

Add the first 4 of Ingredients 1 (flour, sugar, yeast, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine, fit the splash guard.

Start the machine on speed Min.

Carefully pour the last of Ingredients 1 (oil, water) to the bowl.

Mix on speed Min for about 2 minutes.

Knead on speed 1 for about 5 minutes until you have a smooth elastic ball of dough.

Cover with a damp tea towel.

Leave to prove for 1 hour or until doubled in size.

Mix on speed Min for about 1 minute.

Place the dough on to a lightly floured surface.

Divide the dough into pieces.

Roll each piece into 12 cm circles and place on to the baking tray.

Cover with lightly oiled plastic wrap.

Let prove for 30 minutes.

Add the first 4 of Ingredients 2 (garlic, salt, herbs) to the pestle and mortar.

Grind to a rough paste.

Add Ingredients 2 (oil) and mix.

Pre heat the oven to 200°C.

Remove the plastic wrap and press your fingers into the dough to make dimples.

Leave to rest for 10 minutes.

Add Ingredients 3 (artichokes, olives) on to the dough.

Press them into the dough slightly.

Spoon over the garlic and herb oil.

Bake for 25 minutes at 200°C.

Serve.