1 tblsp Sugar

Chorizo (a handful of chopped) (Or any cured meat- the amount is up to you)

4 Sprig Fresh Thyme (ripped)

750 g Strong flour

half tsp Cracked Black pepper

1 small onion, sliced

50 ml Extra-virgin Olive Oil

250 ml Warm water
1 tsp Sea Salt

Method:

Preheat oven to 175′

Place warm water in bowl- Must be body temperature- If the water is too hot/too cold the yeast will not work. Add yeast and sugar then leave to activate for approx 5-10 minutes

Sieve flour and salt into a bowl and add 2 tbsp oil to mix. Add yeast and knead for about 15 minutes.

Rub kneaded dough in oil and pop in a bowl and cover with cling film and a damp tea towel, and leave in a warm place until doubled in size- approx 1 and half hours.

After this time, knock back dough with a good punch and roll out into a long flat shape.

Using your finger, poke a few holes in dough and stick in thyme and chopped chorizo.

Place in a greased tin and top with raw onion slices, salt and pepper, and drizzle with leftover oil.

Bake for approx 20-30 minutes, until nicely coloured, then serve.