Dissolve the yeast in the barely warm water, cover and set aside to foam for 5 minutes.

In a large bowl, combine the flours with the salt, pepper and chopped herbs.

Once the yeast is frothy, pour in 1 ½ tbsp olive oil. Make a well in the flour, add the yeast mixture and bring together the flour to make rough dough. Put this on a lightly floured surface and knead for 5 minutes (add extra water/flour if the dough is too dry/wet) till you get a smooth ball of dough.

Lightly oil a bowl with olive oil, put in the dough, cover with clingfilm and rest in a warm place for 1 hour till the dough doubles in volume.

Meanwhile make the topping. Heat 1 tsp olive oil in a pan and throw in the spinach. Cook for no more than 3-4 minutes till the excess water evaporates but the spinach is still crisp and green.

Preheat the oven to 230℃, line a baking sheet with lightly oiled foil.

On a lightly floured surface, roll out the dough to a 10 x 8 inch rectangle with a thickness of ½ an inch.

Transfer the flatbread on to the baking sheet, scatter with spinach, sliced onions and tomatoes. Season with salt and pepper, drizzle with olive oil and bake for 15 minutes till the bread is crisp and lightly golden.

Switch off the oven, remove the flatbread, scatter chunks of cheese on top and return to the oven for 5 minutes till the cheese is molten. Slice and serve warm.