Ingredients:
500 g Type 2 Soft Wheat Flour - Linea Origini
10 g salt
10 g dry active yeast
30 g softened butter
3,1 dl water
250 g Roquefort
24 white grapes
Extra virgin olive oil

Directions:
Add the Grandi Molini Italiani flour to the bowl of a mixer. Place the salt and yeast on opposite sides of the bowl. Add the butter and ¾ of the water and mix on low speed. Continue mixing while drizzling in the remaining water. Transfer the dough to a lightly oiled work surface and start kneading. Place the dough in a bowl, cover with a wet cloth and leave to rise for two hours (up to four if you have time).

Dust your work surface with flour and transfer the dough to the surface. Form at least 12 balls and leave to rise again for 1 hour. 
Press a hole into each ball and fill it with cheese and grapes. Seal the edges by gently pressing it and shape it into a disk.

Bake in a 180° convection oven for 25 minutes.



In cooperation with Taste of Style