Flatbread with cheese

Ingredients for 4 servings:

• 250 g goat’s cheese (alternatively very fresh blue cheese)
• 200 g flour
• 100 ml oil (extra virgin olive oil)
• ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

For the dough: Mix the flour with 50 ml of olive oil and knead on a baking tray. Stir in enough cold water to form a smooth dough. Form it into a ball, wrap it in a plastic bag and let it rest for about 60 minutes. Then knead the dough vigorously for a few minutes, form it into two balls and let it rest on the baking tray for another 5 minutes. Roll out a portion of the dough thinly with a rolling pin and carefully stretch it out as thinly as possible with your hands in all directions. Preheat the oven to high. Line a well-greased, round baking pan with the dough, preferably 50 cm in diameter or larger (in Liguria they use pans with a diameter of 50 cm or larger – if baking in one of the typical charcoal ovens). Or use a regular baking tray instead. Dice the goat cheese and spread it on the dough. Cover with the second, equally thinly stretched out sheet of dough and press down the edges. Use your fingertips to make indentations the size of a mark in some places. Sprinkle the surface of the dough with salt and drizzle with the remaining oil. Spread the oil evenly over the dough with the palm of your hand, gently pressing in the cheese pieces. Place in a very hot oven (Gas Mark 6) for about 10 minutes, until the surface is nicely browned. Cut into large pieces and serve immediately.