Ingredients

• 350 g wheat flour
• 8 g (1 packet) instant dried yeast
• 1 teaspoon sea salt
• 250 ml warm water
• 1 tablespoon extra virgin olive oil

Toppings

• 2 tablespoons truffle oil or regular oil
• 40 g truffle paste from a jar
• 100 g blue cheese e.g. gorgonzola
• sprig of fresh rosemary
• 1/2 teaspoon coarse sea salt

Preparation

1. Pour flour into a bowl (e.g. into a stand mixer bowl), add instant dried yeast and salt, mix. Gradually pour warm water while mixing with a spoon. Pour oil and mix again.
2. Knead dough with dough hook or place on a flour-dusted counter and knead by hand. In total knead for about 15 minutes until dough is smooth and elastic.
3. Place dough in a large bowl, cover with cloth and set aside to rise in a warm place for about 1.5 hours.
4. Oil a baking sheet about 20 x 30 cm with 2 tablespoons truffle or regular oil. Remove dough from bowl and knead briefly, then divide into 2 pieces and place in pan - gently spread (stretch) it over the entire sheet surface, pressing with fingers.
5. Cover sheet with cloth and set aside in a warm place to rise for about 1/2 hour.
6. Preheat oven to 210°C.
7. On the risen dough arrange truffle paste, pieces of blue cheese, rosemary leaves and salt.
8. Place in preheated oven and bake for 20 minutes.