Prep 1 hr 30 mins
Cook 15 mins
A must try! Serve with a fruity rosé. From Food & Wine with a slight alteration on the baking method.
- 11.09 ml active dry yeast (1 envelope)
- 29.58 ml sugar
- 473.18 ml bread flour, plus more for rolling (bread flour needed for tenderness)
- 177.44 ml warm water
- 9.85 ml chopped rosemary
- 2.46 ml fine salt
- 1.23 ml fresh ground pepper
- 354.88 ml red grapes, seedless
- coarse sea salt
- 118.29 ml blue cheese, crumbled
- 14.79 ml honey
- 14.79 ml snipped chives or 14.79 ml green onion top
- In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
- Meanwhile, preheat the oven to 450 degrees. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
- Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a piece of lightly floured parchment paper. Press the grapes into the dough and sprinkle with sea salt.
- Slide the flatbread with parchment onto the hot stone and bake for about 12 - 15 minutes, or until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.