Method

• Bring it together
  In a large bowl, combine the flour, yeast, and salt. Add the warm water and rapeseed oil, then mix with a dough scraper until it comes together into a rough dough.

• Knead and rest
  Tip the dough onto your work surface and knead for about 8–10 minutes until smooth and elastic. Pop it back in the bowl, cover, and leave to rise for around 1 hour, or until doubled in size.

• Turning out the dough
  Heat your oven to 220°C (200°C fan). Tip the dough out gently and spread it out so it is about 2cm thick (use floured hands to pull it out to a flat shape, dont worry, it's supposed to be rustic, just try not to deflate the dough). Sprinkle some flour over the top of the dough (if you have rice flour or semolina use this as it will give some contrast and add some crunch), cover with a tea towel and let it rest for 10 mins.

• Shaping
  Line a baking tray with parchment paper. Using a flexible dough scraper, cut the dough into a spooky ghost shape, sized to fit your tray. Then, cut out your ghost’s face leaving about 1 cm from the edges to keep it strong. Maybe you want long eyes, a small nose and a big round gasping mouth!

  Gently pull the face features open with your fingers so they don’t close up too much as the dough rises. Make the holes large enough that, even if they close a little, your design still shows through as you intended. Cover with a tea towel and let the dough rest for 5 minutes.

• Bake
  Bake for 10–15 minutes until golden brown and crisp at the edges.

• Cool and enjoy
  Cool slightly on a wire rack, then serve warm for dipping, tearing, or soaking up soups and stews.

Variations:

Add some seeds, caramelised onion, olives, sundried tomatoes, cheese or whatever you like to the dough to make them even more spooktacular!