Grape and rosemary flatbread recipe

Preheat the oven to 180°C/160°C fan/gas mark 4. Pop the flour (250 g) and 1 tsp of salt into a large bowl and mix well. To a large jug, add the sugar (1 tsp), yeast (1 sachet), extra virgin olive oil (2 tbsp) and warm water (165 ml) and leave unmixed for 5 minutes to activate the yeast. Mix and then add to the bowl of flour. Mix well until a dough forms.

Dust your work surface with a bit of flour and empty out the dough. Knead for about 5 minutes, until the dough is smooth. Clean out the mixing bowl and lightly grease it with oil. Pop the dough back into the bowl and cover with a clean, damp tea towel to prove for at least an hour, until doubled in size. If you’d like, you can pop this into the fridge overnight to bake the next day - just make sure the dough has an hour at room temperature beforehand!

Place the grapes (1 pack) onto a tray and toss with extra virgin olive oil (1 tbsp), fig vinegar (1 tbsp) and rosemary (1 sprig). Sprinkle with a little salt and pop into the oven for 8-10 minutes, or until the grapes are slightly roasted and softened. Remove from the oven and leave to cool slightly.

Increase the oven temperature to 240°C/220°C fan/gas mark 9. Preheat two large baking trays until piping hot. One the dough has doubled, punch the dough down and then divide it into two balls. Dust your work surface liberally with semolina (50 g). Roll or stretch the dough until it is about 2cm thick.

Carefully transfer the pizza bases onto the preheated oven trays, and working quickly, top each piece of dough with the grapes and rosemary. Crumble over the blue cheese (80 g) and brie (150 g). Pop into the oven for 10-12 minutes, or until the dough has risen and is golden and crisp. Remove the flatbreads from the oven and cut into wedges. Serve immediately, drizzled with a bit of honey (1 tbsp).