Quick blackberry and gorgonzola flatbreads

Name: Quick blackberry and gorgonzola flatbreads
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Water 1 cup; Type 00 flour 3 ¼ cups; Extra virgin olive oil 3 tbsp; Fresh brewer's yeast 0.5 oz; Fine salt 0.875 tsp; Blackberries 3 cups; Gorgonzola cheese 7.1 oz; Sugar 4 spoonfuls; Rosemary to taste; Extra virgin olive oil to taste; Maldon salt to taste

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707

Calories per serving

Vegetarian

Energy Kcal 707
Carbohydrates g 99.6
of which sugars g 23.3
Protein g 22.3
Fats g 24.4
of which saturated fat g 8.19
Fiber g 4.9
Cholesterol mg 35
Sodium mg 798

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Makes: 4 pieces
Cost: Average
Note + the rising time (at least 2 ½ hours in total)

PRESENTATION

Quick flatbreads with blackberries and gorgonzola? Oh, they’re straight from the heart of Tuscan food traditions. Seriously good stuff. You know, people there just love mixing simple bread with these fresh, local flavors. Schiacciata, that classic flatbread, usually pops up during those late summer grape harvests—plus, wine making time—filling the air with sweet and earthy scents. And look, here’s the thing: in this version, we’ve got a twist. And instead of the usual grapes or rosemary, you’re getting juicy blackberries. They're, like, bursting with a tangy bite and a bit of natural sweetness.

Pair it with gorgonzola—which is bold and creamy—and you’ve got a quick flatbread recipe that’s pretty much what everyone loves about Tuscany’s food. Fresh fruit, great cheese, and simple bread. You don't need fancy ingredients; just good things tossed together. For real. When the sun sets on those late summer evenings in Tuscany, you just want to sit outside with friends. And here’s the deal: sharing plates of food that are crispy yet a little bit soft. That’s exactly what you get with this blackberry gorgonzola flatbread.

The bread? It's golden on the outside and tender inside. Plus, the blackberries give it pops of color and flavor—keeping each bite interesting. People talk about schiacciata as a go-to flatbread appetizer, especially when it’s topped with whatever fruit is in season. I mean, in this take, the mix of moist cheese and fresh berries makes for a sweet and savory flatbread that really really stands out.

It’s the kind of dish that fits perfectly with a glass of local wine—or just as a snack when you want something special. You know? Regional cooks sometimes play with different toppings. Using blackberries instead of grapes? Makes total sense—after all, it’s about what’s growing nearby. Whether you call it a homemade flatbread or a no-fuss twist on a Tuscan favorite, this is food that feels both new and creative at the same time. A true nod to the region's love for blending simplicity with freshness. Each bite is a taste of Tuscany. And the sauce? No question. It’s all about enjoying life’s simple pleasures.

INGREDIENTS

707

Calories per serving

Ingredients for 4 flatbreads: Water 1 cup (250 g); Type 00 flour 3 ¼ cups (400 g); Extra virgin olive oil 3 tbsp (40 g); Fresh brewer's yeast 0.5 oz (12 g); Fine salt 0.875 tsp (5 g)

For topping and serving: Blackberries 3 cups (500 g); Gorgonzola cheese 7.1 oz (200 g); Sugar 4 spoonfuls; Rosemary to taste; Extra virgin olive oil to taste; Maldon salt to taste

Preparation

How to prepare Quick blackberry and gorgonzola flatbreads

To prepare the blackberry and gorgonzola flatbread, start with the leavened dough: dissolve the yeast in water at room temperature, stirring with a wooden spoon 1, then slowly pour the mixture into a bowl with the flour 2. Continue kneading until the dough comes together, then also pour in the oil in a thin stream and keep kneading with the wooden spoon until it is necessary to use your hands 3.

Add the salt 4 and then continue kneading for a few more minutes 5. Transfer the dough to a greased bowl and cover with plastic wrap; let it rise in a warm place for a couple of hours or until it has doubled in volume 6.

Before rolling out the dough, put the blackberries in a container 7, season with the sugar 8, mix, and set aside. Retrieve the dough and transfer it to a lightly floured work surface 9.

Divide it into 8 equal pieces using a dough scraper 10 and shape each piece into a ball by folding the edges towards the center (11-12).

Form a ball 13, then flatten it with a rolling pin, or with your fingertips, 14 and place the first 4 flatbreads on a baking tray with parchment paper. Arrange the blackberries in the center, which will have macerated a bit by now, leaving a 1/2-inch border 15.

Place the remaining 4 flatbreads on top 16 and press the edges well to release the air, sealing the ends carefully 17. Sprinkle the flatbreads with the remaining blackberries 18

and press gently to make them adhere 19. Drizzle with a little oil 20 and let rise for half an hour in the turned-off oven. Retrieve the flatbreads and preheat the oven, meanwhile, season by adding some rosemary needles and salt 21, then cut the gorgonzola into cubes.

Bake the flatbreads in a static oven at 375°F for 40-45 minutes until they are well browned 22. As soon as you take out the baking tray, sprinkle with the pieces of cheese 23 and serve your blackberry and gorgonzola flatbreads while still hot 24!

Storage

Blackberry and gorgonzola flatbreads can be stored in the refrigerator for 1 day. To make them crispy again, we recommend reheating them in the oven for a few moments before enjoying them. Freezing cooked or raw flatbreads is not recommended as the fruit might release too much liquid.

Tip

Blackberry and gorgonzola flatbreads can be enhanced with other cheeses such as goat blue or Roquefort, while the choice of gorgonzola, whether sweet or spicy, is up to you!

For the translation of some texts, artificial intelligence tools may have been used.