SEASONAL SHARING FLATBREAD

This can be topped with anything – be creative or choose from the suggestions below.

Preparation 30 minutes, plus rising Cooking 30 minutes Makes 12

10G FAST-ACTION DRIED YEAST

10G SUGAR

410G PLAIN FLOUR

2 TSP SEA SALT

1 TBSP EXTRA-VIRGIN OLIVE OIL, PLUS EXTRA FOR DRIZZLING 2 X 250G BALLS BUFFALO MOZZARELLA, DRAINED

AND THINLY SLICED

YOUR CHOICE OF TOPPINGS (SEE STEP 3 FOR SUGGESTIONS)

1 Combine the yeast, sugar and 250ml warm water in a bowl, leaving it in a warm place to ferment for 10 minutes.

2 Combine the flour and salt in the bowl of a free-standing mixer, pouring in the yeast mix and olive oil. Mix with the dough hook attachment until smooth and elastic or, if kneading by hand, for around 10 minutes. Put the dough in an oiled bowl, cover with a cloth and leave in a warm place for 1 hour, until doubled in size.

2 Preheat the oven to 240°C (220°C fan oven) gas mark 9, placing a large baking tray upside down in the oven to heat. Cut out a large rectangle of baking parchment and lay it on the worktop. Put the dough on the paper and roll out, until it’s about 20cm x 30cm. Top with thin slices of mozzarella, making sure the cheese is free of any excess liquid after being drained. Drizzle with the olive oil, season, and lift the dough on the paper onto the baking tray. Leave to cook in the oven for 20-30 minutes, until the base is crisp. You may need to check the flatbread after 10 minutes and dab away any liquid that emerges from the cheese with a piece of kitchen paper.

3 Once cooked and cool enough to touch, cut the bread into 12 square pieces. Top with a mixture of toppings, such as prosciutto, fig and mint; smoked salmon, quail’s egg and dukkah; roast beetroot, walnuts and chicory; shaved fennel, clementine zest, chilli and baby spinach; chorizo, piquilo peppers and roast butternut squash. Serve immediately if you like the bread warm, or keep in an airtight container until guests arrive.