Preheat your oven to 220°C (200°C fan-forced). Grease a 30cm round baking tin, 2cm deep.

Place the flour in a large bowl, mix in the bicarb soda, and make a well in the centre. Add the olive oil, wine, salt and water and mix with a wooden spoon to encourage the dough to come together. tip onto a floured bench and knead for a few minutes until smooth, then flatten it out with rolling pin to a thickness of about 2 cm. Place the dough onto the baking tray and flatten it to cover the tray. Score it with a serrated knife to create a criss-cross pattern. Using a brush, paint the surface with extra-virgin olive oil, season with salt, then bake for 30–35 minutes, or until golden.

Serve warm of at room temperature with pecorino and salami.