This fancy bread only looks tricky. The recipe starts with an easy dough you stretch into shape by hand then dress with colorful toppers — briny olives, olive-packed tomatoes, zesty citrus, and roasted pumpkin seeds.

• 5 cups all-purpose flour, divided
• ⅜ teaspoon active dry yeast
• 1⅞ teaspoons salt
• Olive oil
• Toppings such as toasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, and/or thinly sliced roma tomatoes
• Seasonings such as smoked paprika, ground cumin, oregano, or sea salt

1. In large bowl combine 3¾ cups of the flour, the yeast, and salt. Add 2⅛ cups warm water (120 degrees F. to 130 degrees F.). Stir until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let dough stand at room temperature for 12 to 24 hours.
2. Line a 12x17x1-inch baking pan with Silpat. Brush Silpat with olive oil. With a fork, stir the remaining 1¼ cup flour into the dough. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan (dough will be sticky). Cover; let rest for 1 to 1½ hours or until puffy.
3. Preheat oven to 400 degrees F. Using a sharp, floured knife, score dough into 8 portions. Gently press desired toppings into surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 to 35 minutes or until golden brown.
4. Transfer to wire rack. Cut into 6 tiles. Serve warm. Makes 6 tiles, 12 servings.