Versatile piadina bread is great with any kind of seasonal
topping. Try heirloom cherry tomatoes, basil and buffalo mozzarella
for your next midweek meal.
500 gm (3 cups)plain flour100 mlolive oil, plus extra for brushing200 gmthinly sliced hot salami200 gmfirm ricotta 1 tbsprosemary leaves1 bunchrocket, trimmedFinelygrated rind of 1 lemonTo serve:extra-virgin olive oil and lemon wedges
Combine flour, oil and 2 tsp sea salt flakes in the bowl of an electric mixer fitted with a dough hook. With motor running, gradually add 200ml water, then knead until smooth and elastic (5-6 minutes).
Preheat oven to 120C. Divide dough into 6 pieces and roll each out to a roughly 3mm-thick oval, brush with a little olive oil and grill in a char-grill pan over high heat, turning once, until golden (3-4 minutes). Keep warm in a low oven and repeat with remaining dough. Top piadine with salami, crumble over ricotta, scatter with rosemary, rocket and lemon rind, and drizzle with extra-virgin olive oil. Squeeze lemon over and serve with extra rocket and lemon wedges.