By Hannah Guinness, olivemagazine
The combination of gorgonzola, pears and walnuts is usually found in a salad but works brilliantly on this molten cheesy bread. It’s great hot but equally good for lunchboxes the day after
The combination of gorgonzola, pears and walnuts is usually found in a salad but works brilliantly on this molten cheesy bread. It’s great hot but equally good for lunchboxes the day after
Total Time
45 minutes + proving
Yield
serves 8-10
Ingredients
- red-skinned pears 2, cored and cut into thin wedges
- walnuts 15, roughly broken
- gorgonzola dolce 150g without rind, diced
- fig jam or chutney to serve (optional)
FLATBREAD
- strong bread flour 300g, plus extra for dusting
- caster sugar 1 tsp
- sea salt flakes 1 tsp
- fast-action dried yeast 7g sachet
- natural yogurt 1 tbsp
- olive oil
Method
Step 1
To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough in a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
Step 2
Heat the oven to 220C/fan 200C/gas 6. Tip the dough out on to a worksurface, press and roll out to a large rectangle (roughly 25cm x 35cm), then put on a large baking sheet. Brush all over with olive oil then push in the pears and walnut halves all over. Dot with the gorgonzola and bake for 15-20 minutes until puffed and golden. Drizzle with a little more oil, then serve with fig jam or chutney, if you like.
