For me bread is the thing when it comes to food. Without bread I hardly feel like I have eaten and I never serve a meal without it. Usually it would be a good sourdough from a bakery, or a great crusty french baguette, or an epi baguette with the crusty wheat shift style “elbows ready to be pulled apart. I love them all and do not discriminate but occasionally I like to either bake my own bread or make a few styles of flatbreads from freshly made dough or leftover dough from pizza night.
The other day I had craving for flatbread to use with a beautiful bleu d’Elizabeth from Quebec (blue veined cheese) and a few ripe figs that were lingering in the fridge. I had enough figs for one small flatbread and enough dough for four of them so I topped a couple with middle eastern za’atar which is a wonderful thing, you must try if you haven’t, and one with a few cherry tomatoes that I had on the counter. Everything got a generous drizzle of olive oil.
Pizza dough (see recipe below), store bought or homemade.
Honey for drizzling
Roll the dough into four or more rough circle or another shape
Brush with olive oil.
Top a couple with a generous sprinkling of zaatar
Top another with a handful of sliced cherry tomatoes, if you have a pesto on hand you can brush it over the dough first, or leave it plain.
Scatter crumble blue cheese on another flatbread, arranged sliced ripe figs on top.
Bake at the highest setting of your oven, preferably on a preheated pizza stone, until the dough rises and turns golden.
Remove to a rack.
Drizzle honey over the figs, sprinkle salt over the tomatoes.
Pizza / flatbread dough
2 cups “00” flour
1 teaspoon coarse salt
scant teaspoon yeast
1 tablespoon olive oil
3/4 cup water or as needed
Place dry ingredients in a mixer fitted with a dough hook and blend for a few seconds.
Add oil and as much water as needed to make an elastic dough.
Mix until a smooth dough forms, then remove to a lightly floured counter and knead by hand a couple fo minutes until nice and smooth.
Oil a small bowl, place the ball of dough in, roll around to coat with the oil and cover with plastic.
Let rise until doubles in size.
When the dough is ready punch it down gently and cut in 4 pieces.
Roll each piece into a rough circle or rectangle and let rest covered for 15 minutes so the gluten relaxes.
Proceed as directed above or make your own topping.