Grape and Blue Cheese Schiacciata with Honey
Photography by Aaron McLean.
This easy flat bread with its moreish sweet/savoury flavours can be served with drinks, as a snack, or with salad as a light lunch.
Serves: 8
INGREDIENTS
Dough
2½ cups plain flour
½ teaspoon sea salt
1 teaspoon instant dried yeast
1 cup warm water
1 tablespoon olive oil
2 tablespoons honey
To assemble
2 tablespoons olive oil
400 grams seedless red grapes
150 grams blue cheese, crumbled into small pieces
1 tablespoon finely chopped thyme
3 tablespoons honey
METHOD
Lightly brush a 30 cm ovenproof sauté pan or cake tin with olive oil
Dough: Place the dry ingredients in the bowl of an electric mixer. With the mixer going, gradually add the water, olive oil and lastly the honey and beat on low speed for 5 minutes. The dough should be smooth and elastic. If the dough is very loose, add a little extra flour. Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1-2 hours until doubled in size.
Preheat the oven to 180˚C.
To assemble: Divide the dough in half. Roll one piece out on a lightly floured bench to fit the base of the tin.
Lightly brush the dough with olive oil and scatter with half the grapes, blue cheese and thyme and drizzle with half the honey.
Roll out the second piece of dough and place on top, pinching the edges together. Brush with olive oil and scatter over the remaining grapes, gently pushing them down into the dough, then top with the remaining blue cheese, thyme and honey.
Bake for 35-40 minutes until golden and puffed.
To serve: Cut into wedges and serve warm, drizzled with extra honey if desired.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!