donna hay magazine

blackcurrant, brussels sproutand cheese flatbread``````1½ cups (375ml) lukewarm water1 tablespoon milk1teaspooncaster(superfine)sugar1½ teaspoons dried yeast4cups(600g)00flour+,plusextrafordusting2tablespoonsextravirginoliveoil,plusextraforgreasing1 teaspoon sea salt flakes½ cup (40g) finely grated manchego300g taleggio++, rind removed and chopped200g blackcurrants+++200g small brussels sprouts, halvedseasaltandcrackedblackpepper``````Placethewater,milk,sugarandyeastinamediumbowlandstir to combine. Set aside for 5–6 minutes or until the mixturestarts to foam. Place the flour, 1 tablespoon of the oil, salt andmanchegoinalargebowl.Addtheyeastmixtureandmixuntil a smooth dough forms. Turn out onto a lightly flouredsurface and knead for 5 minutes or until smooth. Place inalightlygreasedbowl,coverwithadampteatowelandset aside for 40 minutes or until doubled in size.Preheat oven to 220°C (425°F). Roll out the dough to2cmthickandplaceonalargelightlygreasedoventray.Top with the taleggio. Place the blackcurrants, brusselssprouts, remaining oil, salt and pepper in a large bowl andtoss to combine. Gently press the blackcurrants and brusselssproutsintothedough.Reduceoventemperatureto200°C(400°F)andcookfor25minutesoruntilgoldenandcookedthrough. Serves 6–8.+ 00 flour is a superfine flour that makes for soft and stretchy dough.It’s available from the baking aisle of most supermarkets.++ Taleggio is a strong-flavoured Italian cheese available fromdelicatessens and specialty grocers. If unavailable, you could usefontina instead.+++ Blackcurrants are available from selected greengrocers andsupermarkets. You could substitute with any dark-skinned grape.92 http://www.donnahay.comRoast your sprouts tointensify sweetness and addgolden char. Try them onthis pretty flatbread toppedwith sharp cheese andjuicy blackcurrants.GARDEN TABLE FROM ICI ET LA. SEE DIRECTORY FOR STOCKIST DETAILS.