Place the saffron in a heatproof jug
and pour in the boiling water. Leave to infuse until lukewarm.
Place the flour, salt, yeast and olive
oil in a food processor. Turn on and gradually add the saffron and its
liquid. Process until the dough forms a ball.
Turn on to a floured surface, knead
for 10-15 minutes. Place in a bowl, cover and leave to rise until
doubled in size, about 30-40 minutes.
Punch down the dough and roll into an
oval shape about 1cm thick.
Place on a lightly greased baking
sheet and leave to rise for 30 minutes.
Preheat the oven to 200oC/400oF/Gas 6.
With your fingers, press indentations over the surface of the bread.
Cover with the topping ingredients,
brush lightly with olive oil, and bake for 25 minutes or until the loaf
sounds hollow when tapped on the base.