The freshly baked flatbread is probably the easiest homemade dough you'll ever make--and the rest is gravy from there, as you assemble the fig, cheese and prosciutto toppings. Oh, and I can't forget that impeccable finishing touch of a drizzle of good quality honey.
Crispy Flatbread with Figs, Blue Cheese & Prosciutto
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
- Flaky sea salt such as Maldon
- Fresh figs, halved
- Blue Cheese (Roquefort recommended)
- Prosciutto, thinly sliced
- Honey, for drizzling
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake for about 6 minutes. Remove from oven and top with blue cheese, prosciutto and figs. Return to oven and bake for an additional 5 minutes, until pale golden and browned in spots.
Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Drizzle with honey to finish and enjoy!
Flatbread recipe adapted from Epicurious.com.