• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

I actually wanted to make a traditional Italian focaccia for four people but I used the large oven tray and the result was a kind of flat bread (I would call it schiacciatina) simply divine. Use fresh herbs and some freshly ground black pepper. Ideal with cheese and salami or as bread alternative.

Difficulty: Easy
Serves 4
Preparation: 10 minutes
Rising time: 1 hour and 10 minutes
Cooking time: 25 minutes
Total time: 1 hour and 45 minutes

100g (4 oz) wholemeal flour
150g (5 oz) plain flour
Extra virgin olive oil
1 teaspoon active dry yeast
1 teaspoon of salt
About 150ml (6fl oz) warm water
Fresh rosemary
Fresh thyme
Coarse salt

1. In a large bowl, mix the two flours with salt, yeast and a tablespoon of olive oil.
2. Pour in the warm water. Mix with a spoon because the dough will turn out very soft and sticky. Cover the bowl with a clean kitchen towel and let rise, away from draft, for about 40 minutes until doubled in size.
3. Grease a large baking tray with oil and pour into the soft dough. Flat it with your fingertips until it covers almost the entire surface of the rectangular tray. Scatter fresh rosemary and fresh thyme on the top with a pinch of coarse salt and a little bit of oil. Put the tray in the oven (switched off) and let rise again for about twenty minutes.
4. Remove the tray from the oven, preheat the oven to 200C/400F/Gas6 and bake for about 25 minutes. Serve the schiacciatina warm cut into squares.