Place the flour, salt, yeast and water into your bread maker pan in the order directed by the manufacturer. Turn on the dough setting and leave to run as normal. Alternatively mix the ingredients together by hand, knead for 10 minutes, place in an oiled bowl, cover with cling film and leave to rise for 1 hour.
Flour the kitchen unit and turn the dough out onto it. Punch down and roll into a ball. Roll out into a 25cm circle – you will need to be firm and persistent doing this, it will try and spring back but you will get there if you keep going. Place onto a well-floured baking sheet**.
For the topping
Mix the olive oil, garlic and spices together in a little bowl.
Brush each piece of dough with the oil and spices ensuring that the entire surface is covered. Sprinkle over the pine nuts. Gently press these into the dough so that they do not roll off. Sprinkle over the mint and salt. Leave to rise for 20 minutes. Pre heat the oven to 200°C.
Once risen, place into the centre of the hot oven and bake for 14-18 minutes until golden.
Remove from the oven, allow to cool slightly, then cut into large wedges to serve.
Inspired by Gino D’Acampo’s Round flat rolls with fresh mint and onion topping.*Use all white if you wish. **Feel free to use polenta or semolina instead of flour. This adds another dimension to the bread that Dan really likes.