Stone the olives.

Destalk and finely chop the oregano.

Grate the pecorino.

Preheat an oven to 180°C.

Line the baking tray with parchment paper.

Assemble the Food Processor bowl onto the power unit.

Fit the Knife Blade to the Food Processor bowl.

Add the first 4 items of Ingredients 1 (tomatoes, olives, peppers, oregano) into the Food Processor bowl.

Pulse until roughtly chopped.

Transfer content of the Food Processor bowl into a clean large bowl.

Add the remaining item of Ingredients 1 (pecorino) to the large bowl.

Set aside.

Retrieve, clean the Food Processor bowl and fit the Dough Tool.

Add the first 3 items of Ingredients 2 (flour, baking powder, salt) into the Food Processor bowl.

Transfer content of the large bowl into the Food Processor bowl.

Mix on speed 2.

With the machine running, gradually pour the remaining item of Ingredients 2 (beer) into the bowl.

Mix on speed 2 until the dough comes together.

Transfer the dough to a lightly floured worksurface.

Gently knead together.

Shape the dough into a ball and place onto the lined baking tray.

Slightly flatten the dough ball into a thick disc.

Using a sharp knife or blade, score the dough.

Bake for 40 minutes at 180°C until risen and golden.

Turn out onto a cooling rack.

Serve.

Peel and halve the onions.

Preheat an oven to 250ºC.

Line the baking tray with parchment paper.

Assemble the Food Processor bowl onto the power unit.

Fit the Dough Tool to the Food Processor bowl.

Add the first 3 items of Ingredients 1 (flour, salt, oil) into the Food Processor bowl.

Attach the lid and ensure it is locked into place.

Mix on speed 1.

With the machine running, gradually pour the remaining item of Ingredients 1 (water) into the Food Processor bowl.

Knead on speed 1 for 4 minutes until smooth and stretchy.

Transfer dough to a clean medium bowl.

Cover with a damp tea towel and set aside.

Remove the Dough Tool and fit the Thick slicing disc.

Attach the lid and ensure it is locked into place.

Slice Ingredients 2 (onions) into the Food Processor bowl.

Add the first item of Ingredients 3 (oil) into a large frying pan.

Heat over a medium heat.

Add the remaining item of Ingredients 3 (lardons) to the pan.

Fry until coloured but not crisp.

Transfer to a clean small bowl.

Transfer onions into the frying pan.

Sauté for 5 minutes until golden and gently caramelised.

Transfer onions to the small bowl.

Retrieve, clean the Food Processor bowl and fit the Whisk Tool.

Add Ingredients 4 (crème fraiche, mustard, nutmeg, salt) into the Food Processor bowl.

Whisk on speed 1 until smooth.

Transfer dough to a lightly floured worksurface.

Roll dough into a rough circle.

Transfer dough to a lined baking tray.

Dust dough with the first item of Ingredients 5 (semolina).

Spread the crème fraiche mixture over the base of the dough, leaving a narrow border.

Top the dough with the contents of the small bowl.

Sprinkle the dough with the remaining item of Ingredients 5 (pepper).

Bake on the top shelf for 20 minutes at 250ºC until bubbling and golden.

Transfer baking tray to the bottom shelf.

Bake for a further 5 minutes at 250ºC until the base is crisp.

Remove from the oven and cut into slices.

Serve.