1. In a large bowl, mix flour and salt until combined

2. Add softened butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs

3. Stir in olive oil and cold water, mixing until the dough comes together

4. Turn onto a floured surface and knead for 5 minutes until smooth and elastic

5. Wrap dough in plastic and let rest at room temperature for 30 minutes

6. Preheat oven to 190°C (375°F)

7. Divide dough into 20 equal portions and roll each into a thin circle about 10 cm (4 inches) wide

8. Brush each circle lightly with olive oil

9. Place 1 teaspoon of chopped sun-dried tomatoes and a pinch of fresh basil in the center

10. Fold dough over to form a half-moon, then press the edges firmly with a fork to seal

11. Place on a parchment-lined baking sheet

12. Brush tops with a light coating of water for shine

13. Bake for 20 minutes, or until golden brown and crisp

14. Let cool slightly, garnish with fresh basil, and serve warm