3 cups flour
11⁄2 teaspoons salt
6 tablespoons olive oil
1 tablespoon lemon juice
150ml cold water
200g blue vein cheese
2 cloves garlic, crushed
4 moist dried figs, finely chopped
freshly ground black pepper
Combine the olive oil, lemon juice and water.
Place the flour and salt in a food processor and pulse. With the machine running, pour in the liquids and process until the dough just starts to come together.
Tip out on to the bench and knead until smooth. Divide the dough into two pieces and wrap well in plastic wrap.
Allow to sit for at least 1 hour. It can be refrigerated for up to 2 days.
Filling: Beat the blue cheese until smooth then add the mascarpone, garlic, figs, and a good grind of black pepper.
Preheat the oven to 220ºC and place a baking sheet or pizza stone to heat at the same time.
Roll out each piece of dough onto a sheet of baking paper, making sure it is the right shape for your baking sheet. It should be extremely thin.
Spread the cheese mixture evenly over one sheet of dough, leaving a 1 cm border.
Lightly moisten the edge with water and place the second round of dough over the top, removing the baking paper from the top sheet. Press the edges together to seal and trim off any excess dough. Brush the top generously with olive oil and sprinkle with sea salt and sesame seeds.
Slide the bread [this is where the paper comes in useful] onto the preheated baking tray or pizza stone and bake 8-10 minutes or until golden, puffed, and crisp. Slide the bread on to a cutting board and cut into wedges. Serve hot.
This bread is equally delicious made with feta or goat’s cheese instead of blue cheese. You can also use fresh figs when in season.
Wine Match: Cockfighters Ghost 2003 Clare Valley Riesling.