Flatbread with Asparagus, Cherry Tomatoes and Brie

Dissolve the yeast in 150 ml (approximately 1/2 cup) lukewarm water. Mix the flour with the salt in a bowl. Make a well and add the yeast mixture. Combine the flour with the yeast and olive oil into a smooth dough.

The dough should be soft but not sticky. If necessary, add more flour or water to achieve the correct consistency. Cover the bowl and allow to rest in a warm place for 1 hour. Brush a large baking sheet with oil. Preheat the oven to 220°C (approximately 425°F). 

Rinse the asparagus, remove the woody ends and blanch in a pot of boiling salted water until tender-crisp, about 5 minutes. Rinse with cold water to cold down and set aside to drain. Rinse and halve the cherry tomatoes. Thinly slice the brie. Divide the dough into 2 equal portions. Use a rolling pin to roll each portion into individual flatbreads.