• Servings

  6-8

INGREDIENTS

• 1/4 cup (60ml) lukewarm water
• 1 1/2 tsp dried yeast
• 1 cup (250ml) cloudy apple juice
• 3 cups (450g) 00 flour, plus extra to dust
• 1 tsp sea salt flakes
• 1 tbsp extra virgin olive oil, plus extra to lightly grease
• 1 cup (120g) coarsely grated smoked cheddar
• 1 tbsp honey
• 1 tsp apple cider vinegar
• 1 (80g) small white onion, sliced thinly into rounds
• 2 envy™ apples, sliced thinly
• fresh lemon thyme leaves, to serve

METHOD

• Combine water and yeast in a large bowl of a stand mixer; whisk to combine. Set aside for 5 to 8 minutes or until foamy on the surface.
• Add the apple juice, flour and salt. Using the dough hook, mix well until sticky and combined. Knead for about 8 minutes or until smooth and elastic.
• Transfer dough to a large lightly oiled bowl; cover with a damp tea towel. Set aside for an hour in a warm draft-free spot or until dough has doubled in size.
• Punch dough down gently and using oiled hands press into a lightly oiled 34cm x 21cm baking tray. Sprinkle with cheddar; set aside loosely covered to prove in a warm place for 30 to 45 minutes or until doubled in size.
• Preheat oven to 220°C (200°C fan-forced). Place oil, honey and vinegar in a large bowl; mix to combine. Add onion and apples; gently toss to coat.
• Using fingers press into dough to create dimples. Top with apple mixture and any juices from the bowl. Bake for 25 minutes. Sprinkle with thyme leaves to serve.