Blackcurrant Brussels Sprout And Cheese Flatbread | Donna Hay

Ingredients

• 1½ cups (375ml) lukewarm water
• 1 tablespoon milk
• 1 teaspoon caster (superfine) sugar
• 1½ teaspoons dried yeast
• 4 cups (600g) 00 flour+, plus extra for dusting
• 2 tablespoons extra virgin olive oil, plus extra for greasing
• 1 teaspoon sea salt flakes
• ½ cup (40g) finely grated manchego
• 300g taleggio++, rind removed and chopped
• 200g blackcurrants+++
• 200g small brussels sprouts, halved
• sea salt and cracked black pepper