Flat bread with figs, grapes and olive oil

Makes 2

This bread is made using a basic pizza dough, and is adaptable to all flat bread recipes. If you make the dough hours in advance, you will find it easy to press out into a flat shape.

Put the flour, salt and yeast in a mixing bowl and slowly add the milk and water, mixing until it forms a dough. Knead by hand or in a food mixer until the dough is smooth and elastic. Add a little more flour if the dough is too sticky. Pour the oil into a large, clean bowl, add the dough and turn to coat it in the oil. Cover and place in the fridge for a minimum of 8 hours and up to 24 hours (you can use it sooner, after 2 hours, but it will not be pliable).

Preheat the oven to its highest setting. If you have time, bring the dough to room temperature before you shape the flat bread. Take half the dough and use your fingers to press it into a rectangle to fit an oiled baking sheet (average size). Place on a baking sheet. Repeat with the other half of the dough on a second baking sheet. Slice the figs and dot over the surface of the dough. Scatter over a few grapes. Shake over a little extra virgin oil and bake for 15-20 minutes, until puffed and golden. Sprinkle with a small amount of salt, and some fresh ground black pepper before serving.

Ingredients

• 540g/1lb 2oz Italian ‘00’ or plain white flour
• 1/2 teaspoon salt
• 7g sachet of fast-action (easy-blend) yeast
• 150ml/1/4 pint milk, warmed to blood temperature
• 200ml/7fl oz water, warmed to blood temperature
• 2 tablespoons extra virgin olive oil
• 2 ripe figs
• about 20 black grapes