Blue Cheese & Walnuts FlatbreadSaturday May 28th, 2016
For 2 loaves – To make the day before.
- 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.