Flatbread Recipe

Activate yeast

In a small bowl combine warm water (100–110°F / 38–43°C), honey (or sugar) and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large mixing bowl whisk together the flour and fine sea salt. Make a well in the center, pour in the foamy yeast mixture and 1 tablespoon of olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 more tablespoons flour; if too stiff, add a teaspoon of water at a time.

First rise

Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Divide and rest

Punch dough down, divide into two equal portions for two 10–12" flatbreads. Shape each into a ball, cover and let rest 15–20 minutes to relax the gluten.

Combine chopped dried figs and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, reduce heat to low and cook until figs are very soft and plump, about 8–10 minutes.

Using a fork or an immersion blender, mash or lightly puree the softened figs to a chunky spread consistency. Stir in gochujang, brown sugar, rice vinegar, soy sauce and lemon juice.

Simmer jam on low, stirring frequently, until slightly thickened, about 6–8 minutes. Taste and adjust seasoning: add more gochujang for heat, sugar for sweetness, or vinegar for brightness. Remove from heat and let cool to room temperature; the jam will thicken further as it cools.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack; otherwise use a heavy baking sheet inverted in the oven to mimic a stone. Allow at least 30 minutes for the oven/stone to fully heat.

On a lightly floured surface (or on parchment), dust with cornmeal or semolina. Flatten one dough ball into an oiled or floured hand-sized disc and then stretch with fingers or rolling pin to a 10–12" thin oval/round, leaving slightly thicker edges.

Spread about 3–4 tablespoons of the cooled fig–gochujang jam evenly over the stretched dough, leaving a 1/2" border. Scatter half of the torn mozzarella evenly over the jam.

Slide the flatbread onto the preheated stone or baking sheet (use a peel or parchment to transfer). Bake until the crust is blistered and golden and cheese is melted, 9–12 minutes depending on oven and thickness.

Remove from oven and immediately arrange 3 slices of speck on top of the hot flatbread so they warm and crisp slightly from the residual heat. Repeat assembly and bake with the second dough ball.

Drizzle each hot flatbread with 1 tablespoon Ruby's chili crunch oil (adjust to taste). Sprinkle with flaky sea salt and freshly ground black pepper.

If using, scatter fresh parsley or microgreens over the top for brightness. Let rest 1–2 minutes, then slice into 6–8 pieces and serve warm.

Store leftover jam refrigerated in a covered container for up to 2 weeks. Dough (uncooked) can be refrigerated for 24 hours or frozen for up to 1 month.