Try this Italian flatbread recipe, then check out our focaccia, pissaladière and more flatbread recipes.


  • 2 red-skinned pears, cored and cut into thin wedges
  • 15 walnuts, roughly broken
  • 150g without rind gorgonzola dolce, diced
  • to serve (optional) fig jam or chutney


  • 300g strong bread flour, plus extra for dusting
  • 1 tsp caster sugar
  • 1 tsp sea salt flakes
  • 7g sachet fast-action dried yeast
  • 1 tbsp natural yogurt
  • olive oil


  • STEP 1

    To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough in a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 6. Tip the dough out on to a worksurface, press and roll out to a large rectangle (roughly 25cm x 35cm), then put on a large baking sheet. Brush all over with olive oil then push in the pears and walnut halves all over. Dot with the gorgonzola and bake for 15-20 minutes until puffed and golden. Drizzle with a little more oil, then serve with fig jam or chutney, if you like.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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