Place water, sugar, yeast and EVOO into the Thermomix bowl and blend 6 sec/speed 6. Warm 2 min/37ºC/speed 2.
Add flour and salt and knead 3 min/Interval.
Turn out onto floured bread mat and punch into a tight ball, wrap and allow to prove for 30 minutes. Preheat oven to 250ºC plus on a grill fan function if you have it. If you have a pizza stone, also heat at this point, on the lowest shelf in the oven.
Place cheese into the Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
Place crème fraîche, cream and seasonings into the Thermomix bowl and mix 5 sec/speed 6.
Divide dough into 4 pieces and roll each out into large thin rounds, or whatever shape they end up, rustic is nice!
Spread each with the crème fraîche mix, top with speck or ham, red onion and grated cheese. Cook for approximately 8-10 minutes or until base is crispy and top is well cooked. Remove from oven and serve immediately with the fresh rocket leaves.
Feel free to add in sliced mushrooms, other cheeses, sliced pear with camembert is also traditional. Less is more, don't overdo the toppings or the dough will not hold up under the weight.