Six Seed Pizza Bread Star Loaf

Put the flour, yeast and sugar into a large bowl and blend them together.

Stir in the water, and when everything looks craggy and lumpy, stir in the salt.

Using your hands, gather everything together into a doughy mass and knead for a minute. It may be a little sticky but avoid adding flour.

Lightly dust a bowl with flour. Place the dough into the bowl and lightly dust the top of the dough.

Cover the bowl with a clean tea towel and leave to double in size, about 1 hour at room temperature.

Rub oil around the inside of a large baking tray or insert a baking liner.

Weigh your dough and using a knife, cut the dough into 3 equal pieces and dust them with flour.

Dust the work surface with flour and roll 2 pieces of dough into 25cm/10” inch circles. – you could use a plate or cake tin for sizing.

Place one circle on the baking tray and spread with half of the tomato puree.

Chop the ham into small pieces and scatter half over the tomato.

Spread half the grated mozzarella over the top.

Place the next circle of dough directly on top and add a second layer of tomato puree, chopped ham and grated mozzarella cheese.

Roll out the final piece of dough into a 25cm/10” inch circle and lift it onto the top.

Press a mug in the centre of the dough to make a small circular indent but don’t cut through the dough.

Using a sharp knife, cut the dough into quarters, but only cutting up to the middle indent.

Cut each quarter in half again to make 8 sections of dough.

Work around the dough cutting each section in half so you end up with 16 even dough segments.

Gently lift 2 dough segments, twist them towards each other, turning them over and pinch the outer edges together to create a point.

Continue lifting, twisting and joining the dough segments to create an 8-point snowflake shape.

Brush the dough all over with olive oil and leave to rest for 40 minutes.

Preheat the oven.

Bake until golden brown, about 30-35 minutes.