Add the milk, egg, cheese and butter to your bread machine. Then throw in the flour, yeast, salt, sugar, oregano and garlic powder, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.

When the dough is ready, knead quickly until a rough ball forms. Grease a small skillet pan with olive oil and place the dough inside. Using your fingers, press and manipulate the dough until it has been smoothed out and covers the whole skillet. A good dough will fight you tooth and nail every inch of the way, so if it refuses to cooperate, it’s a great sign. I recommend doing the above, leaving for five minutes, then come back and repeat.

When the dough is ready, heat the oven to 220ºC (430ºF). Take your dough and using your thumb, press indentations all over the top and place tiny bits of cheese and tomato in them. Again, a good dough will bounce back quickly, so just make sure everything is pushed into the bread (if your thumb is sticking, use a little flour on it to make the job easier). Cover with a tea towel and let the dough rest for a further 15 minutes or so.

Drizzle with olive oil and sprinkle over the rosemary and sea salt. Bake in the middle of the oven for around 15-18 minutes. It will be ready when the top is very firm and nice and golden.

Remove from the oven and allow to cool. Slice then eat warm or cold with your favourite pasta dish or with a barbecue.