Spelt and beer flatbread with Morbier, bacon, potato and rosemary

Ingredients

Preparation

Mix the flour, baking powder, beer, oil and salt. Knead thoroughly for 5 minutes. The dough should be very soft, if necessary, add more flour or liquid. Leave to stand for 15 minutes covered in cling film. Peel the potatoes and cut into thin slices. Boil the potatoes in salted water until they are soft but retain their shape. Drain and set aside. Cut the bacon into thin strips and chop the rosemary. Cut the cheese Assembly Heat the oven to 220ºC. Roll out the flatbread dough into the shape of an elongated rectangle, place it on a tray with baking paper, spread the potatoes over it and add a pinch of salt, the bacon and chopped rosemary. Cook in the oven until golden brown. Place the cheese on top and return to the oven for one more minute until it melts slightly. Notes Instead of making the flatbread, a shop-bought pizza base can be used Tip For a crispier base, you can place the flatbread directly on the bottom of the oven for 1 minute.

Wine

Viña Gravonia Crianza 2006, Bodega R. Lopez de Heredia - Rioja DO