Blue Cheese & Walnuts Flatbread

For 2 loaves – To make the day before.


Bread dough

  • 20 g fresh yeast (tastier than dry bread yeast)
  • 350 g white flour
  • 100 g corn flour
  • 280 ml lukewarm water
  • 15 ml olive oil
  • 1 teaspoon salt
  • 1 teaspoon caster sugar


  • 100 g blue cheese (Roquefort, Stilton, etc.)
  • 100 g walnuts
  • Freshly ground pepper
  • Fresh rosemary


  • Start by mixing the yeast with 60 ml lukewarm water. Put the flour, and the other ingredients in a large bowl. Mix them all and work the dough for at least 10 minutes, using our hand, your bread machine or your food processor.
  • Cover with some oiled plastic film and leave in the fridge for the night. This will help the yeast develop more aromas.
  • The day after, release the air in the dough by working it a little bit. Then divide into two parts. Roll each one of them and sprinkle the cheese and crushed walnuts. Fold each piece of dough 2 or three times, rolling it again in between, to integrate the filling in the dough. Finally roll each piece of dough into an oval shaped fougasse 1cm thick.
  • Make 4 diagonal cuts and pull and stretch the dough so that it ressembles a ladder. Using a peintbrush, golden with some olive oil on top. Sprinkle some fresh rosemary.
  • Leave to rise, covered with a cloth in a warm place, for 20 to 30 minutes.
  • Meanwhile, preheat the oven at 250°C (in non convection position) and place a bowl with some water inside. This while create some steam that will help the dough rise.
  • BPlace both breads in the oven, throw a bit of water in the oven (to make more steam) and bake for 25 minutes.

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