This small batch doesn't need much proving time, so you can prepare in the morning and have your fresh rolls for lunch. Gino D'Acampo adds a spicy pepper topping to these plain rolls. Everything in this pic is homemade - even the plate! From my garden are the lettuce and beetroot, and the rocket from which I made pesto, and the eggs are from our chooks.

Makes 6 rolls

230 g strong white flour

7 g fast-action dried yeast or active yeast

1 tsp salt

140 ml warm water (40C)

olive oil for brushing

cracked or ground pepper 

Sift flour into a bowl, stir in yeast and salt and make a well in the centre. Pour in water and mix to form soft dough. If you have active yeast, mix yeast and water in a small bowl and wait til it gets frothy before mixing into the flour and salt.

Turn out onto a floured surface and knead for 10 minutes until smooth and elastic.

Clean out your large bowl, oil it and place dough inside. Cover with cling film or a damp tea towel and leave to rest in a warm place for about 50 min.

Turn dough out onto a floured surface and punch down. Weigh the dough then divide equally into 6 pieces. Shape each piece into a rectangle about 10 x 5 cm and 1 cm thick.

Place on a floured baking tray well spaced apart. Use a sharp knife to put 4 diagonal slashes on top of each panini. Brush or spray with oil, cover with cling film and leave to rise for about 20 minutes.

Preheat oven to 200C. Brush the tops with more oil and sprinkle generously with ground or cracked black pepper.

Bake for 15 minutes until cooked through. Transfer to a wire rack to cool.

Best eaten on the same day but are great toasted, grilled or warmed through the next day