Double or triple onion quantities to make enough for burger and hot dog toppings.

It is important this recipe is made with an active Mother sourdough starter, search Cookidoo® for the recipe.

For a sweet version of this bread, mix 2 tbsp sugar with 1 tsp water in a small bowl, then sprinkle the surface of the bread just before baking.

Pizza Diavola translates to ‘devil’s pizza’. Given the spiciness of this pizza, it’s a well-suited name! We’ve used spicy salami in our version, but for a really devilish pizza we recommend adding some 'nduja sausage. 'Nduja is an extremely spicy, pork salami, similar to the French andouille sausage, which was introduced to the Calabrian region of Italy in the 13th century. The spreadable salami gets its fiery taste from roasted hot red peppers and is traditionally eaten spread on bread or alongside cheese.

Dough loves a humid environment to prove. Achieve great results by spraying lightly with water, then place in a warm location. You don't want the dough to dry out.

Dip your fingertips in a little oil before making indentations in the dough in step 6.

To make your own tandoori paste, please refer to the recipe on Cookidoo®.

This recipe is a favorite of Diamond Club Member, Vanessa Musi .

You can shape the dough into a single free-form loaf, just be sure to extend baking time by about 10 minutes.

Many different varieties of pizza can be made. Top with your choosen ingredients at step 5, finishing with a scattering of grated mozzarella: ham and mushroom or ham and pineapple, olives, goat's cheese, peperoni or fresh basil leaves are examples of great additions to the cheese and tomato pizza in the recipe.

If a Thermomix® bread pan is unavailable, the recipe can be baked in three loaf pans (8 in. x 4 in.).

Fry some red onion in a little olive oil and spread on top before baking. Use or omit cherry tomatoes as desired.

Cooked tortillas can be stored in the refrigerator for up to 3 days and reheated in a low oven (100°C) for approx. 5 minutes.

This dough will be quite wet which gives the characteristic soft crumb, so don't be tempted to add extra flour.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

Recipe developed by Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT. For more information see www.jennytschiesche.com.

Using a poolish (pre-ferment) improves the keeping time of baked bread and creates greater complexities of flavour. Although pre-ferments have declined in popularity in recent years, due to the accessibility of store-bought yeast, they are still widely used in artisan bread recipes.

The recipe works well with only 15 minutes rising in step 5. If you wish, you can decrease the yeast amount and increase the rising time.

Once cooled, wrap tortillas in cling wrap and store in the refrigerator for up to one week.

This recipe is a favorite of Diamond Club Member, Vanessa Musi .

For best results, use the brand 'Wooden Spoon' all purpose flour

Serve focaccia with dips or with your choice of topping such as caramelised onion and goat's cheese or marinated red capsicum, fresh tomato and basil.