This is the perfect summer dish, delicious as a main course with a side salad or cut into smaller portions to share as an aperitif. If you would like to make this recipe vegetarian, skip the prosciutto or replace it with your favourite veggies. It’s perfect with a chilled glass of Mirabeau Classic Rosé!
Prepare the dough: in a bowl, combine water, sugar and yeast. Leave to rest for 5 minutes. In the bowl of your stand mixer, combine flour and salt. Add the yeast mixture and the olive oil. Using the dough hook attachment of your stand mixer, mix until the dough is smooth. Cover with a tea towel and leave to rise in a warm place until doubled in size (it should take 1 to 2 hours).
Line two baking sheets with parchment paper. Transfer dough onto a floured surface. Take half of it and roll it into an oblong shape of about 5mm thickness. Place it onto the baking sheet, then repeat with the rest of the dough. Keep aside for 10 minutes. In the meantime, pre-heat the oven to 200 degrees Celsius (fan). Bake for 10-12 minutes until golden, poking bubbles that might form with a knife or fork to deflate them.
Remove the baking sheet from the oven. Add thin slices of cheddar, shredded prosciutto and thin slices of apples on the flatbread. Drizzle with honey and bake for another 10 minutes. Add a handful of fresh basil and pepper to taste just before serving.
Serve with a green salad and a chilled glass of Mirabeau Classic rosé!