Typeset Topography Bar Menu Recipe

Mix Dough

In a large mixing bowl combine 1/2 cup active sourdough starter and 3/4 cup warm water. Stir gently to dissolve starter. Add 1 3/4 cups all-purpose flour and 1/4 cup fine whole wheat flour, 1 teaspoon fine sea salt and 2 tablespoons extra-virgin olive oil. Mix with a spoon until a shaggy dough forms, then use your hands to bring it together into a soft, slightly sticky ball.

Bulk Rest

Cover bowl with a damp towel or plastic wrap and let rest at room temperature for 45–60 minutes to allow the starter to hydrate the flour and the gluten to relax. This short fermentation adds scent and slight tang appropriate for a bar-style flatbread.

Shape and Cook

Divide dough into 2 equal portions (roughly 1/2 the recipe each), lightly flour a work surface and flatten each portion into an oval about 8–9 inches long and 1/8–1/4 inch thick. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Brush the skillet lightly with oil. Cook each flatbread 2–3 minutes per side until golden brown spots appear and flatbread puffs slightly. Alternatively, bake on a preheated pizza stone at 500°F (260°C) for 6–8 minutes until edges are blistered. Transfer cooked flatbreads to a wire rack to cool slightly.

While the flatbreads rest, combine 1 cup whole-milk ricotta with 1 teaspoon fresh lemon zest, 1 tablespoon lemon juice, 2 tablespoons finely snipped chives, 1 tablespoon chopped parsley, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a bowl. Stir until smooth and taste; adjust salt or lemon to brightness. Chill briefly if desired so it spreads cleanly onto warm flatbread without sliding.

In a small skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add 2 thinly sliced shallots and a pinch (1/2 teaspoon) salt. Cook, stirring occasionally, 10–12 minutes until soft and golden; sprinkle 1/2 teaspoon sugar in the last 2 minutes to encourage caramelization. Remove and set aside.

On a separate skillet or under a hot broiler, toss 12 cherry tomatoes with a pinch of salt and a drizzle of olive oil, then char until skins blister and tomatoes soften, about 4–6 minutes, turning as needed. Halve the charred tomatoes and set aside (you should end up with approximately 3/4 cup halved charred tomatoes).

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 6 sliced shiitake caps, sprinkle 1/4 teaspoon salt, and sauté until golden and slightly crisped at the edges, 4–5 minutes. Remove and keep warm.

In a dry skillet over medium heat, toast 2 tablespoons pine nuts, stirring often, until fragrant and lightly golden, 2–3 minutes. Transfer to a small bowl so they don't continue to brown.

Warm the cooked flatbreads briefly in a hot skillet or 350°F oven for 2–3 minutes so they are pliable. Spread about 1/2 cup herbed ricotta evenly over each flatbread (roughly 1/4 cup per flatbread if making two).

Create the 'topographic' layout using the toppings: arrange handfuls of peppery arugula (about 1/2 cup per flatbread), scatter halved charred tomatoes and ribbons of caramelized shallot in flowing lines, place sliced grilled shiitake in small clusters to read like raised type, then dot with thin radish slices for contrast. Crumble tangy goat cheese across the surface and sprinkle toasted pine nuts where you want 'punctuation' or texture accents.

Finish each flatbread with a light drizzle (about 1/2 tablespoon each) of extra-virgin olive oil, 1 tablespoon of balsamic reduction divided between the two for sweet-acid highlights, a pinch of flaky sea salt and freshly cracked black pepper to taste. Scatter microgreens or small basil leaves over the top to mimic small typographic accents.

Slice into 4–6 bar-friendly pieces and serve immediately so the flatbread retains crisp edges and warm, creamy interior contrasts.