Gorgonzola and grape flatbreads

effortless!

This interesting flavour pairing will wow guests into thinking that these flatbreads are more difficult to make than they really are. Wholemeal flour gives them a lovely nutty flavour. You can bake one whole bread but individual ones creates more of a restaurant-style feel.

1 HOUR + RISING | MAKES 6 | EASY

strong white bread flour 250g, plus extra for dusting

wholemeal bread flour 250g

olive oil 2 tbsp, plus extra for drizzling

fast-action dried yeast 7g sachet

gorgonzola 150g, cut into small pieces

red grapes 200g

rosemary 3 sprigs, torn into smaller sprigs

1 Mix together the bread flours, oil, yeast and 2 tsp of fine sea salt in a bowl. Add 300ml of warm water and bring together into a dough using your hands. Tip the dough out onto a lightly floured worksurface and knead for 8-10 minutes or until smooth and elastic. Transfer to an oiled bowl, cover and leave to rise in a warm place for 1 hour.

2 Knock the dough back into the bowl, then divide into six balls. Roll out each ball on a lightly floured worksurface into an oval flatbread, about 15cm x 10cm. Transfer the flatbreads to oiled baking sheets, keeping them well spaced apart, then leave to rise for another 30 minutes.

3 Heat the oven to 220C/fan 200C/gas 7. Poke each flatbread all over with your index finger to make multiple indentations, then press a few pieces of the cheese, the grapes and a few rosemary sprigs into each of the flatbreads. Drizzle with a little more of the oil and sprinkle with sea salt.

4 Bake for 15-20 minutes or until the bread is golden and puffed, and the grapes have softened (you may need to do this in batches). Cool until warm or at room temperature and serve.

PER SERVING 439 kcals | fat 11.8G saturates 5.5G carbs 64.6G | sugars 6.2G | fibre 6.1G | protein 15.5G | salt 2G