Fig Gorgonzola and Caramelised Onion Flatbreads
Ingredients
Flatbreads
170g water, lukewarm
1 tbsp olive oil
1/2 tsp salt
255g bread flour, plus extra for dusting
1 tsp baking powder
1 1/2 tsp instant yeast
Toppings
160g fresh figs, thinly sliced
80g gorgonzola, crumbled
100g caramelised onion, sub with onion marmalade
Fresh rocket
Balsamic glaze
Method
Flatbreads
Add all the ingredients to the bowl of a stand mixer. Using the kneading attachment, knead for 8 minutes at medium speed.
Cover the bowl with a kitchen towel and allow to rest for 30 minutes.
Divide the dough into eight equal pieces. Form each piece into a ball, and cover it with a kitchen towel while you heat a skillet or non-stick frying pan on medium heat.
Roll one ball of dough into a circle, using more flour if needed.
Dry-fry the flatbreads, and cook each one for 2 to 3 minutes on each side. Transfer the cooked flatbreads to a cooling rack or side plate.
Assemble
Preheat oven to 200C. Prepare a baking tray with baking paper. Place flatbreads on the prepped tray. Smear over caramelised onion over each flatbread, followed by crumbled gorgonzola and slices of fig. Bake for 5-6 minutes or until the cheese is bubbling.
Remove from the oven and allow to cool for 5 minutes, top with fresh rocket, drizzle with balsamic glaze, and serve.
The Tocka Blog 