This is the perfect summer dish, delicious as a main course with a side salad or cut into smaller portions to share as an aperitif. If you would like to make this recipe vegetarian, skip the prosciutto or replace it with your favourite veggies. It’s perfect with a chilled glass of Mirabeau Classic Rosé!
Full preparation
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Prepare the dough: in a bowl, combine the water, sugar and yeast. Leave to rest for 5 minutes. In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and the olive oil to the flour mixture. Using the dough hook attachment of the stand mixer, mix until the dough is smooth. If you don’t have a mixer, stir the mixture together with a wooden spoon, then bring together with your hands. Knead on a lightly floured work surface for around 10 min until the dough is smooth. Cover the dough with a tea towel and leave to rise in a warm place until doubled in size (it should take 1-2 hours).
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Pre-heat the oven to 220ºC/fan 200ºC/gas mark 7. Line two baking sheets with parchment paper.
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Transfer the dough to a floured surface. Divide in half and roll each piece into an oblong shape of about 5mm thickness. Place onto the baking sheets. Set aside for 10 minutes.
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Bake for 10-12 minutes until golden, poking bubbles that might form with a knife or fork to deflate them.
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Remove the baking sheets from the oven. Top the flatbreads with the slices of cheddar, prosciutto and apples. Drizzle with the honey and bake for another 10 minutes. Add a handful of fresh basil and a grind of black pepper to taste just before serving.
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Serve with a green salad and a chilled glass of Mirabeau Classic rosé!
