150 g grated Bruges old cheese
3 g of fresh yeast
200 ml lukewarm water
500 g pizza flour
75 g Bruges butter
1 tsp rough sea salt or salt flakes
3 shallots and basil leaves
Dissolve the yeast in lukewarm water.
Knead the flour in a bowl with the dissolved yeast, 50 g of the cheese and 25 g molten butter. Knead until the dough is elastic and add some water of flour if needed. Then leave to rise on a draught-free place until the volume doubles.
Preheat the oven at 200°C.
Cover a baking dish with butter paper.
Now knead a few more times and divide over the baking dish, 2 cm thick.
Make holes in the dough with the tips of your fingers.
Mix the rest of the cheese with the shallot, the salt and the 50 g molten butter.
Divide this mixture over the dough and bake for 30 minutes at 200°C until it reaches a nice brown colour.
Leave to cool off and serve in parts as a snack with cherry tomatoes and basil.