Method
Combine the flour, salt and yeast in a bowl. Add the oil and water and mix into a soft dough.
Turn out and knead for about 10 minutes, until smooth and elastic. Place in an oiled bowl, cover and leave in a warm place for 1½ to 2 hours, until doubled.
Meanwhile, boil the potatoes in salted water until just tender. Drain and cool, then cut into chunky pieces.
Boil the beetroot until tender. Drain, cool, peel and cut into wedges.
Combine the potatoes and beetroot in a bowl with chopped thyme, salt, pepper and olive oil. Toss gently.
Heat the oven to 200°C fan. Oil a 25 x 35cm tray and press the dough into it. Arrange the topping over the dough and dot with blue cheese. Press everything gently into the surface.
Leave to rise for 35 to 45 minutes. Drizzle with olive oil and bake for 35 to 40 minutes, until golden.
Remove from the oven, drizzle with more oil and sprinkle with salt. Serve warm.
