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125 g Manitoba flour 75 ml warm water ½ teaspoon sugar ¼ teaspoon yeast ¼ teaspoon salt 6 thin slices of Speck Alto Adige PGI 10 red grapes 35 g brie A handful of sage leaves
250 g Manitoba flour 150 ml warm water 1 teaspoon sugar ½ teaspoon yeast ½ teaspoon salt 12 thin slices of Speck Alto Adige PGI 20 red grapes 70 g brie A handful of sage leaves
500 g Manitoba flour 300 ml warm water 2 teaspoons sugar 1 teaspoon yeast 1 teaspoon salt 24 thin slices of Speck Alto Adige PGI 40 red grapes 140 g brie A handful of sage leaves
Preparation
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 slices and sprinkle with the sage leaves.
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