for 16 pieces

Dough

500 g	light spelt flour
1 ¾ tsp	salt
1 parcel	dry yeast (approx. 7 g)
4 dl	water

To shape

3 tbsp	olive oil
1 tsp	dried oregano

To bake

150 g	Camembert, cut into pieces
125 g	raspberry
1 tbsp	oregano, torn into pieces

How it's done

Dough

Mix the flour, salt and yeast in the food processor bowl. Add the water, knead into a soft, smooth dough using the dough hook. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Drizzle 2 tbsp of oil onto a baking tray, transfer the dough to the tray using a dough scraper. Fold the dough in to the middle several times with oiled fingers. Brush with 1 tbsp of oil, leave to rise at room temperature for approx. 30 mins. Press the dough down gently with oiled fingers, sprinkle with oregano.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, top with the cheese and berries, cut into pieces, sprinkle with oregano.

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