Pear and Roquefort Flatbread
70 / 100
ready in 2 h. 5 min.
- For the dough
- 40 grams fresh Yeast (around 14 grams dry yeast) (approximately 1/2 ounce)
- 1 tsp sugar
- 125 milliliters lukewarm milk
- 500 grams Pastry flour
- 80 milliliters olive oil
- 1 tsp salt
- For the topping
- 800 grams Pear (canned) (drained)
- 250 grams Roquefort cheese
- 100 grams chopped Walnut
- olive oil (for greasing)
For the dough: Dissolve the yeast and sugar in the milk. Combine the flour, olive oil and salt in a bowl, pour in the yeast milk and knead until smooth. Let rise, covered, for about 45 minutes in a warm place. Knead the dough again on a lightly floured work surface and roll out thinly. Transfer to a greased baking sheet.
Cut the pears into cubes. Cut the cheese into cubes. Sprinkle the pears, cheese and nuts over the dough and let rise again for about 15 minutes.
Preheat the oven to 180°C (approximately 350°F).
Bake the flatbread for about 45 minutes. Remove, let cool and cut into pieces to serve.