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Mark Hix on Baking

By Mark Hix

Published 2012

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This is one of the tastiest and simplest things I’ve eaten for a long time. While it’s best cooked in a brick oven to give it that authentic wood-fired flavour, I’ve had good results with my domestic cooker too. To change it up, try adding a few sliced onions or shallots to the mixture, or scatter over a few rosemary needles or other woody herbs before cooking in the oven.