Grape and Cambozola Flatbread 5 Steps
To prepare the flatbread dough, in the bowl of a stand mixer fitted with the dough hook attachment, combine the yeast with the sugar and warm water, stir lightly to combine. Cover with a towel and allow to “bloom” for 5 minutes. After 5 minutes the yeast mixture should be frothy.
Add in the all-purpose flour, olive oil and kosher salt and begin mixing the dough on low speed for about 1 minute until it just comes together and still appears to be shaggy. Transfer to a floured work surface and flour hands as well. Begin kneading the dough for about 2 minutes until it comes together and is smooth. If the dough is still sticky, simply sprinkle in some more flour one tablespoon at a time. Transfer the dough ball to a lightly oiled bowl, cover with plastic wrap and allow the dough to rest for 1 hour at room temperature.
While the dough is resting, prepare the topping. Peel the shallot and slice into rounds approximately 2 mm thick. Place the sliced shallots in a small sauce pot with the red wine vinegar, water, sugar and thyme leaves. Cook on medium heat, breaking up the rounds of the shallots for about 10 minutes until the liquid has reduced and is glaze-like. Remove from the heat, fold in the sliced grapes and set aside.
Once the dough has rested, it will almost double in size. Remove the plastic wrap and punch the dough down to release any air and divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is an oblong oval piece approximately 14" x 5" and 1/4-inch thick. You can use a floured rolling pin for this too. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone.
Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil, evenly top each with the shredded mozzarella leaving a 1/2-inch border for the crust. Then top with the shallot grape mixture and bake in a preheated 450°F for 12-15 minutes until the cheese is bubbling and golden brown. Remove from the oven and turn the broiler on high. Carefully top each flatbread with the Cambozola pieces and broil for 1 minute until the cambozola has just barely melted. Top with additional thyme leaves if desired, cut and serve while warm.