Long before sliced loaves and supermarket bakeries, people were mixing flour and water into simple doughs, then cooking them on hot stones, in clay ovens, or over open flames. Nearly every food culture has its own flatbread version, from pita and naan to focaccia and lavash. Of course, the toppings are a big part of the appeal. This version brings together smoky cured ham, creamy gorgonzola, and a sharp blackberry compote lifted with herbs. Recipe compliments of Eskort.

Ingredients

• 1kg store-bought bread dough
• Olive oil, to drizzle
• Salt, to taste
• 125g gypsy ham
• 100g gorgonzola, broken into chunks
• Micro herbs, to serve

For the blackberry compote:

• 2 cups frozen blackberries
• ½ cup sugar
• 3 sprigs fresh rosemary
• 15ml balsamic vinegar
• Salt and black pepper, to taste

Method

1. Make the blackberry compote first: combine the blackberries, sugar, rosemary and balsamic vinegar in a small saucepan over medium heat.
2. Cook, stirring occasionally, until the berries break down and the mixture thickens to a jam-like consistency (about 10 minutes). Season with salt and pepper, then set aside to cool.
3. Preheat your oven to 220°C and lightly oil a large flat baking tray.
4. Stretch or roll out the bread dough onto the tray into a rough flatbread shape.
5. Drizzle with olive oil, sprinkle with salt, and bake for 18–22 minutes until golden and cooked through.
6. Remove from the oven and immediately spoon over the blackberry compote.
7. Top with the gypsy ham and chunks of gorgonzola.
8. Scatter over microherbs and serve straight away while the base is still warm and crispy.