Rosemary Flatbread with Blue Cheese, Grapes, and Honey
Adapted from Food and Wine
Makes one 13-inch flatbread

1 envelope active dry yeast
2 tbsp. sugar
2 cups bread flour
3/4 cup warm water
2 tsp. chopped fresh rosemary
1/2 tsp. fine salt
1/4 tsp. freshly ground black pepper
Cornmeal
1/2 pound red grapes (1 1/2 cups)
Coarse sea salt
3 oz. blue cheese, crumbled (1/2 cup)
1 tbsp. honey
1 tbsp. snipped chives

1. In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper, and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.

2. Meanwhile, place a pizza stone in the bottom of the oven, and preheat the oven to 450 degrees. Make sure the oven has preheated for at least 30 minutes.

3. Turn the dough out onto a lightly floured work surface. Sprinkle a little cornmeal on the pizza peel. Press and stretch the dough into a 13-inch round, then transfer the dough to the pizza peel. Make sure the dough is not stuck anywhere on the peel. Press the grapes into the dough and sprinkle with sea salt.

4. Slide the flatbread onto the hot stone and bake for 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with honey and sprinkle with chives. Cut into wedges and serve.