Blackcurrant Brussels Sprout And Cheese Flatbread | Donna Hay

Step 1

Place the water, milk, sugar and yeast in a medium bowl and stir to combine. Set aside for 5–6 minutes or until the mixture starts to foam. Place the flour, 1 tablespoon of the oil, salt and manchego in a large bowl. Add the yeast mixture and mix until a smooth dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. Place in a lightly greased bowl, cover with a damp tea towel and set aside for 40 minutes or until doubled in size. Preheat oven to 220°C (425°F). Roll out the dough to 2cm thick and place on a large lightly greased oven tray. Top with the taleggio. Place the blackcurrants, brussels sprouts, remaining oil, salt and pepper in a large bowl and toss to combine. Gently press the blackcurrants and brussels sprouts into the dough. Reduce oven temperature to 200°C (400°F) and cook for 25 minutes or until golden and cooked through. Serves 6–8

Step 2

Place the water, milk, sugar and yeast in a medium bowl and stir to combine. Set aside for 5–6 minutes or until the mixture starts to foam. Place the flour, 1 tablespoon of the oil, salt and manchego in a large bowl. Add the yeast mixture and mix until a smooth dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. Place in a lightly greased bowl, cover with a damp tea towel and set aside for 40 minutes or until doubled in size. Preheat oven to 220°C (425°F). Roll out the dough to 2cm thick and place on a large lightly greased oven tray. Top with the taleggio. Place the blackcurrants, brussels sprouts, remaining oil, salt and pepper in a large bowl and toss to combine. Gently press the blackcurrants and brussels sprouts into the dough. Reduce oven temperature to 200°C (400°F) and cook for 25 minutes or until golden and cooked through. Serves 6–8