Dough
Tip the flour into a large bowl and stir in the salt, sugar and yeast. Pour in the olive oil and water and mix with your hand, then bring the dough together.
Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size – about 1 hour.
Flatbread
Turn the dough out onto a surface sprinkled with a little flour and knead it lightly for 1 minute. Divide into 2 equal pieces. Roll out into circles measuring approximately 30x30cm. Lift onto 2 large lightly oiled baking sheets.
Leave in a warm place for 20-30 minutes to rise.
Mix together the butter, crushed garlic, chopped parsley and grated Parmigiano Reggiano. Spread over the flatbreads.
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Bake the flatbreads for 20-25 minutes until golden brown.
Serve warm, topped with Parmigiano Reggiano shavings and extra parsley, accompanied by Parmigiano Reggiano chunks, thyme sprigs, olives, roasted peppers, etc.
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