Makes 4 breads
- 300g white spelt flour
- ½ tsp fine sea salt
- 1 tsp fast action yeast
- 180-200ml warm water
- 2 tbsp olive oil
- 1 largish onion (about 225g), finely sliced
- 1 tbsp balsamic vinegar
- 4 tbsp grape jam (I used an Italian variety made the Carmelites)
- 50g goats ‘cheddar’, finely grated
- 100g goats cheese log, roughly chopped or crumbled (e.g chèvre blanc)
- 100g black grapes, halved
- Leaves from 8 thyme sprigs
- Mix the spelt flour, salt, yeast and water together to form a dough. Knead for 5 – 10 minutes (depending on whether you are using a food mixer or doing this by hand). Place the dough in a lightly greased bowl, then cover and leave to prove in a warm place for around 1 hour (spelt bread usually proves more quickly than regular wheat bread) until it has doubled in size.
- While the bread is proving you can prepare the topping. Heat the olive oil in a frying pan over a medium heat. Once the oil has reached a decent temperature turn the heat down a little then gently fry the onion until it is golden. Add the balsamic vinegar at the end to deglaze the pan and stir until the liquid has evapourated. Tip the balsamic onions onto some kitchen towel to cool.
- Preheat the oven to 200C fan (or slightly hotter if you don’t have a fan oven). Place a couple of baking sheets or pizza stones in the oven at the same time. Divide the dough into four pieces. Roll each piece of dough into a rough oval (it doesn’t matter if its not perfectly symmetrical) around 3-5mm thick. Spread each dough with a tablespoon of the jam. Once the oven is ready remove the pizza stones or baking sheets then place the breads onto them. Working quickly sprinkle each with the goats cheddar, balsamic onions, goats cheese, grapes and some thyme leaves. Bake for 7mins then serve immediately.
Thank you to holyart.co.uk who sent me the grape jam for this recipe.