Fig & Goat Cheese Flatbread
Calories 730, Carbs 87 grams, Fat 38 grams, Protein 18 grams
Ingredients for the dough:
- 3 1⁄2 tablespoons extra-virgin olive oil
- 1 cup warm water
- 2 1/2 cups whole wheat flour, plus 1/4 cup extra for dusting and adjusting dough
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Ingredients for the toppings:
- 3 tablespoons extra virgin olive oil, divided
- 4 – 5 shallots, sliced
- 1 cup dried figs, stemmed, chopped (plus 1 cup water)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 1⁄2 teaspoons fresh thyme leaves, minced
- 1 teaspoon of kosher salt
- ½ teaspoon of fresh black pepper
- 5 – 6 ounce package soft fresh goat cheese, coarsely crumbled
- 1 – 2 cups fresh arugula
- 1 tablespoon lemon juice
- 2 teaspoons sea salt
- To make the flatbread, combine the oil and water in a bowl. In the bowl of a stand mixer or by hand, combine the 2 1⁄2 cups of flour, baking powder and salt, mixing until evenly distributed. Using the dough hook attachment, mix the dry ingredients on a medium low speed and slowly pour in the water and oil. If the dough is very sticky, add more flour, 1 tablespoon at a time until the dough just pulls away from the side of the bowl, but is still a bit tacky to the touch. Allow the dough to knead for 3 to 4 minutes until it’s smooth. If making by hand, knead on the counter top until a smooth ball forms, about 8 minutes.
- Sprinkle the countertop with a small amount of flour and transfer the dough to the work surface. Form into a uniform ball then cover with plastic wrap or a kitchen towel and allow it to rest at room temperature for 20 to 30 minutes.
- To make the caramelizes shallots, place 1 tablespoon of oil and the shallots along with the thyme in a medium skillet over medium heat. Stir the shallots every few minutes to be sure they are cooking evenly and not getting burned. They will start to soften and become translucent. Continue cooking and checking shallots until caramelized. Remove them from the heat.
- To make the fig jam, add the figs, balsamic vinegar and water to a medium saucepan set over medium high heat. Cook until the liquid almost evaporates and the figs are soft, approximately 7 to 8 minutes. Transfer the figs and any remaining water to a food processor or cutting board (pour the liquid into a small bowl) and allow them to cool slightly. Once they’ve cooled a bit, pulse in the food processor or by hand until the fig mixture is relatively smooth. Transfer the mixture to a small bowl and set aside.
- Dust your work surface again with a small amount of flour. Uncover the dough and cut it in half. Roll each piece into a ball, then roll out into about ⅛ inch thick rounds.
- Heat a large non-stick pan over medium heat. Place one flatbread in the pan and cook for around 2 to 3 minutes or until it bubbles up, then flip and cook the other side-pressing down if it puffs up-for an additional 2 to 3 minutes. Repeat with the second piece of dough.
- Spread 1 to 2 tablespoons of fig jam over each flatbread. Scatter the arugula on top, followed by the goat cheese and shallots. Squeeze a little fresh lemon juice over the top if desired.