Mix the flour, baking powder and salt. Add water until the dough comes together – it will be soft and just a little sticky (take care not to add too much water). Add the olive oil, then knead until smooth. This will take at least 5 minutes

Leave to rest in a lightly oiled bowl, covered for 20 minutes, then cut into 6 pieces and roll out as thinly as you can, roughly into a circle shape

Prick the piadina with a fork, then cook in a dry frying pan for a few minutes on each side

Spread the ricotta on half of each flatbread and top with the rocket, coppa and pieces of pickled fennel