Flat bread with Speck Alto Adige PGI, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

Difficulty: Medium

Preparation time: 15 min

A recipe by: Stefano Cavada

Ingredients

Serves for

people

Preparation time 15 min

Mix together the Manitoba flour, water, sugar, salt and yeast.
Allow to stand and let rise for 1 hour. Preheat oven to 220°C.
Roll out the dough into a large rectangle.
Add the grapes, halved and seeded, then the brie cut into small pieces and bake until the mixture is well cooked.
Take the flat bread out of the oven, add the Speck Alto Adige PGI slices and sprinkle with the sage leaves.