Aged cheddar cheese flatbread

Combine the warm water, instant yeast, olive oil, sugar, bread flour and salt.

Mix with the dough hook two minutes on low until the dry mixture turns sticky and wet.

Mix another six to seven minutes on high; the dough will clear the bowl but stay wet and slack, since it is adapted from a focaccia dough.

Flip into a medium bowl and cover with a lid.

Do two sets of strength building folds, at 30 minutes and at 60 minutes: a four way pull out and fold over, then round the dough into a ball.

Bulk ferment one more hour, two hours total, until roughly doubled.

Flour the dough and the board, flip out, degas, and cut in two with a bench scraper into halves of about 425 g.

Degas one half further with the fingertips, pressing it out to about 14 to 16 inches long by 8 to 10 inches wide.

Spread the diced cheddar over the dough and roll it up into a tube from the bottom, pulling the dough back into itself for tension and tucking the cheese in tightly; pull the tapered end out wide for an even spread.

Move the tube seam side down onto a sheet tray with sprayed parchment, roll the second one, cover with another sheet tray and refrigerate.

Two to 24 hours later, pull the dough from the fridge onto a fresh sheet of sprayed or oiled parchment.

Drizzle with about two tablespoons of olive oil and push the dough out with the fingertips to roughly the earlier dimensions, 14 to 16 inches by 8 to 10 inches.

Sprinkle the fried panko breadcrumbs over the top.

Fry the panko beforehand in a nonstick pan with a lot of olive oil until golden brown.

Scoot a pizza peel under the paper, turn the bread 90 degrees and bake on a pizza steel at 450F for 20 to 22 minutes.

Drop onto a wire rack, pull the oily paper away so it does not steam, and cool at least 15 minutes before cutting.