Schiacciatine

Serves 8-10 Starters and mains

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Method

The toppings will cover about two schiacciatine each. These are always best on the day they are made, so make a batch and spread the freshly baked love to your friends and family.

Put the water and milk in a mixing bowl. Stir or crumble in the yeast and set aside for 10 minutes to soften. Sift the flour into a wide bowl with 1tsp salt flakes, then add the yeast and water mixture, 60ml extra virgin olive oil and the butter or lard. Combine to create a dough. Knead on a lightly floured work surface for about 8-10 minutes until the dough is elastic and no longer sticky.

Place the ball of dough in a lightly greased bowl, cover with a damp tea towel or cling film and let the dough rise in a warm place free from draughts until it has doubled in size, about 1 hour.

Flatten the dough slightly on a floured work surface and cut into 8-10 even portions, then roll into balls. Dimple the balls with your fingers, flattening into discs. Line a baking sheet with baking paper and place the discs on top. Cover with a tea towel and rest for a further 15 minutes. Dimple again, stretching further. Brush the discs with olive oil and sprinkle with salt flakes. Cover with the tea towel again and leave them to rise for 1 hour or until doubled in size.

Dimple the discs once more, flattening out the dough until as thin as possible.

Brush again with olive oil and prepare your selected toppings. Preheat the oven to 220C/430F/Gas 7.

For the onion topping, gently sweat the onion slices in a frying pan over a low heat with the butter and olive oil, a pinch of salt and the thyme leaves. Don’t let the onions colour – just cook gently until they are completely soft and translucent, for about 10 minutes. For the tomato topping, simply place the tomato slices on the dough and sprinkle with salt and the torn basil.

For the courgette flower topping, trim the stems to 2-3 cm long and cut the flowers in half lengthways. Remove the stamen and place 2 halves on each disc of dough. Sprinkle with salt and drizle with olive oil.

Bake the schiacciatine in the oven for about 15 minutes or until golden. Check them about halfway through – if browning too quickly, move to the bottom shelf and turn the heat down to 200C/400F/Gas 6. Serve the schiacciatine warm or at room temperature.