Find The Thyme For This 🍯🐝Honey Of A Bite
I can’t count the number of people I have met (including myself) that swore they’d never eat figs. But, they love it every time. There is no better paring for fresh, juicy figs than when you add a salty little bit, like goat cheese, or even a little prosciutto. Then slap it silly with another layer of flavor from sweet, honey. Then, just to keep the tasty surprises coming, give it a big hit of freshly ground pepper and some freshly chopped thyme. Flatbread with Figs, Goat Cheese Honey and Thyme is a summer perfect bite.
Flatbread with Figs, Goat Cheese and Honey
This Flatbread with Figs goes perfectly with a lovely glass of my favorite adult beverage, Chardonnay! Hey now, what’s not to love?💕💘
My Fig-Tastrophy
Last year in a freak of nature storm, I lost 2 of my fig trees. One came right out of the ground, the other snapped in half. The white fig is coming back but unfortunately, my favorite black fig is the one that broke in half. I can’t go on too much longer with out a black fig, so…….I will be planting one soon. The good news is that we’re starting to get some nice white figs, so, Flatbread with Figs it is!
Flatbread with Figs – The Recipe, Easy as 1, 2, 3
Step 1 – The Dough
Make a easy flat bread (or pizza dough) recipe. Fill a small bowl with 1 cup warm to the touch water, then add 1 envelope of instant, rapid rise yeast. Each envelope is 2 1/4 teaspoons. Then top with a pinch of sugar and stir. Let the yeast sit for about 5 minutes.
Into the bowl of your mixer with the hook attachment, add 3 1/2 cups all purpose flour and 1 teaspoon salt. Let the mixer go on low a minute to combine. Add 1 tablespoon olive oil, then the yeast mixture. Keep the mixer on low to combine. Slowly, add 1/4 cup water or more as needed, until the dough clings to the hook. Remove the dough and place it on a lightly floured work surface. The dough will be sticky.
Knead the dough for about 5 minutes, adding a bit of flour, as needed. This will prevent the dough from sticking while kneading. When the dough is ready, it should be soft and pliable, about 5-8 minutes.
Place the dough into a lightly oiled ceramic bowl. Top with a clean cloth and let the dough rise for about 90 minutes. Return to the dough, punch it down, then let it rise, covered again for about 60 minutes.
Divide the dough in half and freeze 1/2 for another use. Wrap in plastic, then put into a labeled freezer bag.
Roll the dough out as flat as you can. You can put the dough directly onto a 17 x 11 x 1 inch baking pan and slowly stretch it into shape. You can also do a free form, which looks beautiful as well.
Step 2 – The Toppings
Top with 2 tablespoons olive oil. Cut 6 figs about 1/4 inch thick and place evenly on the flatbread. Next, top with 5 ounces of fresh, crumbled goat cheese.
Drizzle with honey, about 3 tablespoons. Then top with freshly grated black pepper and 3 tablespoons of freshly chopped thyme leaves.
The black pepper really makes a delicious counter balance to the sweet honey and the creamy, tart, cheese. Be generous with the pepper and definitely don’t skip it!
Step 3 – Baking
Bake at 425 for 15-20 minutes. The crust should be golden and the cheese starting to brown. Let set for about 3 minutes, then cut into desired size pieces. This is a great room temperature appetizer.
Sunset Picnic with wine or beer and your flatbread
Flatbread with Figs, Goat Cheese, Honey and Thyme
Ingredients
- 3 1/2 cups all purpose flour
- 1 envelope rapid rise instant yeast ( 2 1/4 teaspoon)
- 1 teaspoon kosher salt
- 1 pinch sugar
- 3 tablespoons olive oil, divided
- 1 cup warm water plus 1/2 to 1 cup more
- 6-8 fresh figs
- 3 tablespoons freshly chopped thyme leaves
- 4 tablespoons honey
- 4 ounces goat cheese, crumbled
- 1/2 to 1 teaspoon freshly ground black pepper
Optional - 4 ounces prosciutto
Instructions
- Make a easy flat bread (or pizza dough) recipe. Fill a small bowl with 1 cup warm to the touch water, then add 1 envelope of instant, rapid rise yeast. Each envelope is 2 1/4 teaspoons. Then top with a pinch of sugar and stir. Let the yeast sit for about 5 minutes. The yeast should be bubbling to show it's still active.
- Into the bowl of your mixer with the hook attachment, add 3 1/2 cups all purpose flour and 1 teaspoon salt. Let the mixer go on low a minute to combine. Add 1 tablespoon olive oil, then the yeast mixture. Keep the mixer on low to combine. Slowly, add 1/4 cup water or more as needed, until the dough clings to the hook. Remove the dough and place it on a lightly floured work surface. The dough will be sticky.
- Knead the dough for about 5 minutes, adding a bit of flour, as needed. This will prevent the dough from sticking while kneading. When the dough is ready, it should be soft and pliable, about 5-8 minutes.
- Place the dough into a lightly oiled ceramic bowl. Top with a clean cloth and let the dough rise for about 90 minutes. Return to the dough, punch it down, then let it rise, covered again for about 60 minutes.
- Divide the dough in half and freeze 1/2 for another use. Wrap in plastic, then put into a labeled freezer bag.
- Roll the dough out as flat as you can. You can put the dough directly onto a 17 x 11 x 1 inch baking pan and slowly stretch it into shape. You can also do a free form, which looks beautiful as well.
- Top with 2 tablespoons olive oil. Cut 6-8 figs about 1/4 inch thick and place evenly on the flatbread. Next, top with 5 ounces of fresh, crumbled goat cheese. Drizzle with honey, about 4 tablespoons. Then top with freshly grated black pepper and 3 tablespoons of freshly chopped thyme leaves.
- Bake at 425 for 15-20 minutes. The crust should be golden and the cheese starting to brown.
- If using, add prosciutto once it's out of the oven.
- Let set for about 3 minutes, then cut into desired size pieces. This is a great room temperature appetizer.
- from Karen Harris https://www.bittersaltysoursweet.com
