Fig, pecorino and honey flatbread

MAKES 2 LARGE FLATBREADS, enough for 15 as a canape or

6 as a generous starter

FOR THE DOUGH

700g strong white bread

flour

½tbsp salt

1tbsp caster sugar

1½ 7g sachets of fast

acting yeast

4tbsp olive oil

500ml warm water

FOR THE TOPPING

6 fresh or 12 semi-dried figs Small bunch of rosemary

leaves, picked 100ml good quality honey Olive oil, for drizzling

Sea salt

100g pecorino

1 First, make the dough, ideally the day before. Place the bread flour in a large bowl with the salt and sugar on one side and the yeast on the other. Add the olive oil and most of the warm water. Use your hands to combine to a very soft dough. If it feels too dry, add the rest of the water. It should feel quite wet.

2 Knead the dough on a lightly oiled surface for at least 5min or mix in a food processor with a dough-hook attachment. Place in a lightly oiled bowl and cover with clingfilm. Leave in the fridge overnight or in a warm place for an hour or so, until the dough has doubled in size.

3 Preheat the oven to 220°C/ 200°C fan/gas mark 7. Once risen, remove the dough from the bowl and knead again to knock the air out of it. Divide into two balls and roll or pull apart each ball to cover the bases of two lightly oiled baking trays or cake tins.

4 Slice the figs and place on top of the dough. Scatter over the rosemary leaves and drizzle first with honey, then a little of the olive oil. Sprinkle with salt and bake in the preheated oven for 30min, or until the dough is golden and the figs lightly coloured.

5 Just before serving, shave some pecorino over the top.