In a large mixing bowl, whisk together 150g (5.3 oz) of plain flour, 375ml (12.7 fl oz) of water, 3 tbsp (45ml) of olive oil, 1 tsp (5g) of salt, and 1 tsp (5g) of black pepper until smooth and lump-free. Let the batter rest while preparing the toppings.

Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.

Thinly slice 300g (10.5 oz) of courgettes (zucchini) and 300g (10.5 oz) of potatoes using a mandoline or sharp knife. Thinly slice 1 small red onion and mince 2 cloves of garlic. Add to a bowl along with 1 tbsp of oil and a generous pinch of salt and mix well.

Spread the courgettes, potatoes, red onion, and minced garlic evenly over the prepared baking sheet. Sprinkle 1 tbsp (15g) of fresh herbs of choice (we used fresh fennel but thyme or rosemary work great just remove them from their stalk)

Pour the batter evenly over the veg, ensuring everything is well coated.

Drizzle 1 tbsp (15ml) of olive oil over the batter and season with salt and pepper to taste.

Bake in the preheated oven for 60 minutes, or until the edges are crispy and golden brown. The centre should be firm and cooked through. Bake for a little longer if it is still not firm enough in the centre.

Allow the scarpaccia to cool for a few minutes before slicing and serving.

Serve warm or at room temperature, cut into squares or wedges. Enjoy this delicious and healthy scarpaccia as an appetiser, snack, or light meal.