Spicy Sausage Flatbread Slices

Pour the water into a large bowl and sprinkle the yeast on top. Allow it to dissolve without disturbing it then mix in 110g of flour, dried herbs, chorizo, sea salt and olive oil until smooth.

Continue to add 110g of the flour at a time until a tacky dough forms.

Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic.

Form the dough into a ball and transfer to a lightly oiled bowl, making sure to cover the bowl with a damp cloth.

Allow the dough to rise in a warm place for 60 minutes before turning out and punching down. Divide the dough into two and shape into two flat ovals.

Sprinkle the cornmeal onto two baking sheets and transfer the dough so that they sit on top of the cornmeal. Cover with a damp cloth again and allow to prove for a further 20 minutes.

Meanwhile, pre-heat the oven to 220°C | 425F | gas 7.

Place a small tray of water in the base of the oven and bake the dough for 20-25 minutes until golden brown. Remove and transfer to a wire rack to cool.