Courtesy of Sun World Employee Danielle Loustalot
This savory flatbread recipe combines red grapes, cheese and rosemary for a sure-to-please appetizer.
1 Cup Warm Water
1 ¼ Teaspoon Active Dry Yeast
2 Cups Bread Flour
½ Teaspoon Kosher Salt
3 Tablespoon Olive Oil
Brie Cheese (rind removed, sliced into pieces)
2 Tablespoons Fresh Rosemary (chopped)
1 Heaping Cup Red Grapes
2 Teaspoons Flaked Sea Salt
- In a bowl, measure 2 cups bread flour and ½ teaspoon kosher salt & mix.
- Measure out 1 cup of warm water. Sprinkle in the active dry yeast and wait for it to bloom (about 5 minutes).
- Slowly combine the yeast/water mixture with flour/salt mixture. Mix until dough pulls away from the bowl.
- Lightly flour a clean surface and knead the dough into a ball for a minute or so.
- Add the tablespoon of olive oil into a clean bowl and roll the dough ball into the oil and up the sides of the bowl to coat it. Cover the bowl with a clean towel and set in a warm place to rise for one hour or until it doubles in size.
- Drizzle two tablespoons of oil onto a rimmed sheet pan and spread it around. Punch the dough down and stretch it out onto the oiled pan until it almost touches the sides.
- Scatter pieces of brie cheese over the top evenly and sprinkle with the fresh chopped rosemary.
- Cut grapes in half and press them slightly into the flatbread dough and sprinkle with flaked sea salt. (*For a fun twist, arrange the grapes in a pattern or design!)
- Cover again with a clean towel and let rise for the second time for 20 minutes.
- Pop the flatbread into a preheated 400° oven and bake for 20 minutes.
- Remove once the grapes have started to burst, the brie is bubbling and the crust is golden and crispy.
- Slide the flatbread onto a wood cutting board and slice.