Flatbread Le Royale!
PROSCIUTTO FLATBREAD with HONEY GLAZED FIGS
"with crispy kalamata olive crumble"
Ingredients,
Flatbread dough,
400g plain flour, plus a little extra for dusting
½ teaspoon sea salt
1/2oz active dry yeast
3 tablespoons olive oil
Artichoke cream cheese,
12oz can marinated artichoke hearts, drained and roughly chopped
2 tablespoons chopped thyme
6oz cream cheese
Juice of half a lemon
Honey glazed figs,
3 fresh figs, cut into thin wedges
1 tablespoon honey
Crispy olives
Two handfuls kalamata olives, de-seeded and roughly chopped
Toppings,
8 thin slices prosciutto
2 handfuls canned piquillo peppers, roughly chopped
Method,
Olive crumble,
Lay out the olives onto a baking tray and dehydrate them in the oven at 100°c/ 212°f for 3 hours. Or overnight in a dehydrator, when cool, chop into a coarse powder.
Artichoke cream cheese,
In a small bowl, mix all the ingredients and season with salt and pepper.
Honey glazed figs,
Lay out the figs skin side down on a baking tray, then drizzle the honey over. Bake in the oven at 190°c/375°f for roughly 15 minutes or until they are nicely caramelized.
Flatbread dough,
1. Using a mixer fitted with a dough hook, add the flour and salt then mix for 20 seconds. Put the yeast in a bowl and whisk in a ¼ cup of warm water, then 2 tablespoons of the olive oil. Let the mixture rest until the liquid begins to foam, roughly 11 minutes.
Then add this mixture into the flour, mix until thoroughly incorporated. Add ¾ cup of warm water to the flour and mix again until the dough pulls together in a single ball off mass.
2. Turn the dough out onto a lightly floured table and begin to knead the dough by working it with the heel of your hand. Push upwards and pull the edge over the top then do that same process again for about 3 minutes. You should now have a nice smooth dough.
3. Grease a bowl with a little olive oil and put the dough in the bowl. Cover with a clean towel and let it rise at room temperature until it has almost doubled in size, roughly 2 hours. Then, Roll out the dough onto a floured surface into a rectangular shape, roughly ½ inch thick. Drizzle with a touch of olive oil and bake at 190°c/375°f for 20 minutes or until the flatbread is cooked thoroughly and nicely browned.
Assembling the flatbread,
Spread the artichoke cream cheese onto the flatbread, and arrange the other items on top. Finish by drizzling a little olive oil on top and season with a touch of salt and pepper then serve.