Molletes de Antequera

Step 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast and 1 tsp sugar in a large bowl. Pour in 1 ½ cups water and 1 tbsp olive oil and stir to a shaggy, sticky dough. Rest for 10 minutes.

Step 2: Add ⅓ oz salt and knead for 8–10 minutes on a lightly oiled surface until the dough is smooth and springy but still soft and a little tacky. Resist adding much flour: the soft dough is what gives the open crumb.

Step 3: Cover and leave in a warm place for about 1 hour, until doubled in size and full of bubbles.

Step 4: Tip the dough onto a well-floured surface and cut into 8 pieces. Shape each into a ball, then flatten with floured hands into a disc about 12 cm wide and 1.5 cm thick.

Step 5: Set them on 2 lined baking trays, dust generously with flour and cover with a cloth. Prove for 30 minutes, until puffy. Heat the oven to 475°F (450°F fan) with a tray inside.

Step 6: Slide the rolls onto the hot tray and bake for 9–12 minutes, until risen and set with only the faintest blush of colour; they should sound hollow when tapped underneath.

Step 7: Wrap in a cloth while they cool so the crust stays soft. To serve, split and toast them, drizzle with oil and spread with grated tomato and a pinch of salt.