Mix the flour, salt and oil in a bowl.
Stir the water into the yeast and pour the whole lot into the bowl.
Blend with a spatula for 2 minutes and add the capers and olives. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 1h in a warm place.
Take the ball of dough, divide it into 4 equal pieces and leave to rest, covered, for 10 minutes. Flatten into 4 rounds 1 cm thick using a rolling pin. Place them on 2 baking sheets and leave to rest, covered, for 1h.
Brush the tops of the dough pieces with olive oil, arrange the tomato slices on top and sprinkle with Camargue rock salt.
Put them in an oven pre-heated to 230°C and bake for 20 minutes.
