Flatbread with Chilli and Fennel Sausage, Burrata and Herbs

To make the flatbread, place the flour, salt and yeast in a bowl and add 150 milliliters (5 fluid ounces) of water and the extra-virgin olive oil. Mix everything thoroughly until it forms a dough.

Turn out the dough onto a lightly floured surface and knead it for about 10 minutes, until soft and smooth. Shape the dough into a rough round and place in a lightly oiled bowl. Cover with a clean cloth and leave the dough to rise in a warm place for 1½ to 2 hours, or until doubled in size.

Tip: Dough can be made up to one day ahead. If making ahead, cover it at this stage and place it in the fridge. Later, when working with the cold dough, it will need to rest for about 20 minutes before shaping.

Turn out the dough onto a lightly floured surface, then cut it into 2 equal pieces. Using your hands, form each piece into a nice, neat round and leave the rounds to rest for 20 minutes or so. When you’re ready to cook the flatbreads, shape each piece of dough into a thin round, about 12 inches. (You can do this by hand, or with a rolling pin, if you like.) Don’t worry if they’re not especially round; that doesn’t matter.

If using now, take this time to roughly chop your fennel tops or basil leaves.

When you’re ready to bring it all together, split the sausage skins and crumble the meat into a bowl. Add the garlic, fennel seeds, chilli flakes, and a little extra salt and black pepper. Mix this together thoroughly.

Heat your oven to 500°F (260°C). Place a cast iron skillet in the oven and let it heat up for 5 minutes. Remove the pan and add the olive oil.

Crumble in the spiced sausage meat and return to the oven for 2-3 minutes. Remove from the oven, mix the meat and return to the oven for another 5 to 10 minutes, or until fully cooked. Let it crisp and caramelise in places. Remove the cast iron pan and keep the sausage warm. (You can do this by simply covering the pan with foil. )

Heat your oven up to 750°F (400°C).

Sprinkle a pizza peel lightly with flour and gently drag the flatbread onto it. Launch the bread into the oven and cook for 30 seconds. When the back begins to bubble and brown, turn the flatbread for an even cook. They should cook in 60 to 90 seconds.

Place the flatbread on a cutting board, drizzle it with olive oil and sprinkle with salt. Tear the burrata over the bread, letting it fall however it wants to fall. Use a spatula to scrape the hot, crumbly sausage over the cheese, along with all the spicy, fennel-y fat from the pan.

Finish with a few extra chilli flakes, and if you like, a scattering of chopped fennel tops or basil leaves and a healthy last drizzle of olive oil