Dissolve the yeast in the water and then add the beetroot juice and the oil.

If you wish, mix the pulp of the beet with fennel seeds, flour and salt.

Knead the dough until it becomes slightly elastic, although it should not be dry, but still fall from the sides of the bowl.

This is easiest in a bread mixer and takes 7-8 minutes.

Allow to rise to twice its size.

Place the dough on a floured surface and roll out to a thickness of about 1 cm.

Crumble over the salad cheese and the olives and roll.

Cut into 2 cm slices and divide them up randomly between the two greased baking trays.

It’s fine if they overlap a little. This will ensure that there is enough cheese and olives to cover all of it.

Let the dough rise for 20 minutes while the oven is heating up to 220 degrees Celsius.

Bake for 20-25 minutes.