Flatbreads with courgettes, olives and marjoram

Combine the yeast with 100 ml warm water, then cover and leave at room temperature for 2–3 hours. The yeast will start to ferment, adding a depth of flavour to the bread

Put the flour in a large, warm mixing bowl and add the salt and the fermented yeast mixture

Add the butter and most of the water, then mix with your hands to bring the mixture together. Gradually add the remaining water until all the flour is mixed in

Put the dough on a lightly floured board and knead for 5–10 minutes

When the dough feels smooth and silky, place it back in the mixing bowl, cover with a warm tea towel and leave in a warm place to rise for at least an hour until the dough has doubled in size

Once doubled, tip the dough onto a floured surface, fold repeatedly until all the air is knocked out of it, then tear it into 12 equal pieces. Roll each piece into a ball

Heat up your oven (wood-fired or regular) to 250°C and place a baking tray inside to preheat

Lightly dust your work surface with flour and roll out each piece until it’s around 6 inches/15 cm wide

Very lightly dust the baking tray with flour. Take one piece of dough and gently and carefully place it on the preheated baking tray. Bake in the oven for 4 minutes – it should start to blister and rise

Top the flatbread with the courgettes, olive oil and sea salt and then return to the oven for 3 minutes to finish cooking

Remove from the oven and sprinkle with the olives and marjoram to finish. Drizzle over some more oil and serve