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Fig Onion Walnut Flatbread

A rosemary scented sweet and savoury flatbread topped with softened dried figs, caramelised onions and walnuts.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Course breads
Cuisine global vegetarian
Servings 8 people

Ingredients
  

For the Dough:

  • 1/4 cup extra virgin olive oil
  • 3 sprigs fresh rosemary
  • 1 1/2 tsp dry yeast
  • 1/2 cup plus 2 cups all-purpose or bread flour
  • 1 cup lukewarm potato water or plain water
  • 1 tsp coarsely chopped fresh rosemary
  • 1 tsp salt

For the Topping :

  • 8 to 12 dried figs sliced in half
  • 1 cup mildly sweet apple juice
  • 3 tbsp extra virgin olive oil
  • 1 large onion sliced thin
  • 1/2 tsp grated orange zest
  • salt and freshly ground black pepper to taste
  • 3/4 cup quartered walnuts

Instructions
 

  • In a small saucepan, warm the olive oil and rosemary. Remove from the heat and let cool for I hour. Discard the rosemary sprigs. Set aside.
  • In a large bowl, mix together the yeast, 1/2 cup flour, and 1/2 cup warm potato water. Let stand 1 hour, until it bubbles up and rises. Then add the remaining 2 cups flour, the rosemary olive oil, chopped rosemary, remaining potato water, and salt. Mix the dough thoroughly. Knead the dough on a floured board until it is soft but still moist. Place the dough in an oiled bowl, turning it once to cover it with oil. Cover the bowl with plastic wrap and put it in a warm place (about 75 degrees F). Let the dough rise for 1-2 hours, until doubled in volume.
  • In the meantime, prepare the topping. Place the figs and apple juice in a small saucepan, and heat over medium heat until the apple juice bubbles around the edges.Remove from the heat and let stand for 1 hour.
  • Heat the 3 tbsp olive oil in a large frying pan over medium heat. Add the onions and saute, stirring occasionally, until the onions are very soft and just beginning to brown. Add the orange zest, season with salt and pepper, stir thoroughly, and set aside to cool.
  • Place a pizza stone on the bottom shelf of the oven, and preheat the oven to 500 degrees F for 30 minutes. Form the dough into a ball or smaller balls if making mini flatbreads. Let it rest for 5 minutes. On a floured surface, roll the dough out to form a 1/2 –inch thick 9x12-inch oval. Place it on a well-floured pizza peel.
  • Drain the figs and distribute the figs, onions, and walnuts evenly over the dough. Lightly press them into the dough. Let it rest for 10 minutes. Then transfer the flatbread to the pizza stone and bake until golden brown and crispy, 12-15 minutes. Serve immediately.