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  • Brad Roe

Artichoke & Prosciutto Flatbread with Honey Glazed Figs & Crispy Olive


Flatbread dough

390g plain flour, plus a little extra for dusting

½ teaspoon sea salt

1/4oz active dry yeast

3 tablespoons olive oil

Artichoke cream cheese

12oz can oil-marinated artichoke hearts, drained and roughly chopped

8 sprigs fresh thyme, picked of the stem and roughly chopped

6oz cream cheese

Juice of half a lemon

Honey glazed figs

3 fresh figs, cut into thin wedges

1 tablespoon honey

Crispy olives

12 kalamata olives, deseeded and roughly chopped.

Toppings

6 thin slices prosciutto

3 piquillo peppers, roughly chopped

micro greens for garnish “such as sorrel, mizuna, red amaranth”

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 tart them up by drizzling the honey over each wedge, then bake in the oven at 190°c/375°f for roughly 5 minutes or either place them under a hot grill until they are nicely caramelised.


Flatbread dough

1. Using a mixer fitted with a dough hook, add the flour and salt then mix for about 20 seconds on slow speed. Put the yeast in a separate 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 centre of 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 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 11 inches by 5 inches and roughly ½ inch thickness. 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 then assemble ingredients onto flatbread.

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