INGREDIENTS:
1 cup warm water (110-115 degrees)
1 1/2 teaspoons active dry yeast
2 cups unbleached bread flour
1/2 teaspoon kosher salt
3 tablespoons olive oil, divided
6 oz. brie cheese, rind removed, sliced, and torn into pieces
2 tablespoons fresh rosemary, chopped
1 1/4 cups firm red grapes, washed
2 teaspoons flaked sea salt, such as Maldon or Baleen
METHOD:
In a one-cup liquid measuring cup, measure 1 cup of warm (110-115 degrees) water. Sprinkle the yeast on top, stir, and allow to sit for five minutes or until slightly foamy.
Meanwhile, in the bowl of a stand mixer fitted with a dough hook, place the flour and salt into the bowl. Turn the mixer on low to combine for a few seconds. With the mixer running on low, slowly add the water and yeast mixture. Increase the speed a bit and continue to knead the dough until the dough pulls away from the bowl — about 7-10 minutes.
Scrape down the sides of the bowl and gather the dough into a ball in the mixing bowl. Drizzle dough with 1 tablespoon of olive oil and turn to coat. Cover with plastic film and set in a warm place to rise for about an hour, or until double in bulk.
Drizzle a rimmed baking sheet with two tablespoons of olive oil and spread evenly with your fingers. Punch the dough down and then place on the baking pan and stretch it out onto the oiled pan until it almost touches the sides.
Scatter pieces of brie cheese evenly over the top of the dough, then sprinkle with the chopped rosemary. Press the grapes into the flatbread dough and sprinkle with flaked sea salt.
Cover again with a clean towel or plastic film and let it rise for 20 minutes. Begin preheating the oven to 400°.
Bake for 20 minutes, rotating the pan halfway through for even baking. It will be ready when the crust is crispy golden, the grapes have started to burst, and the brie is bubbling.
Allow to cool slightly, then remove from pan to slice. Serve while still warm.
