Bonanza / Napa Valley, Ca Recipe

Mix and autolyse

In a large bowl, combine the active sourdough starter and warm water until dissolved. Add bread flour and all-purpose flour, mixing until no dry pockets remain. Cover and rest 30 minutes (autolyse).

Add salt and oil; stretch-and-fold

After autolyse, sprinkle the salt over the dough and add the olive oil. Mix by pinching the dough to incorporate salt and oil. Perform 4 sets of stretch-and-fold in the bowl every 30 minutes (take about 2 minutes each set) over 2 hours to develop gluten.

Bulk ferment

Cover bowl and let dough rise at room temperature for 4–6 hours, or until roughly doubled and airy. Timing will vary with starter strength and ambient temperature.

Shape and cold ferment (optional)

Turn dough out onto a lightly floured surface, shape into an oval or rectangle about 10x14 inches to fit a baking sheet or pizza stone. Place on parchment on a sheet pan, cover, and refrigerate 6–12 hours for easier handling and deeper flavor (optional). If not refrigerating, proceed immediately to preheat oven.

Preheat and bake base

Preheat the oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. If using refrigerated dough, let it sit 20–30 minutes at room temperature while oven heats. Lightly brush the dough surface with 1 tsp olive oil. Slide the parchment and dough onto the hot stone or sheet and bake 10–12 minutes until the crust is golden and crisp. Remove from oven and let cool 5 minutes.

Roast grapes

Preheat oven to 400°F (200°C) or use same oven after base is baked if timing; toss halved grapes with 1 tsp olive oil and a pinch of coarse salt on a small sheet pan. Roast 12–15 minutes until skins just blister and juices are fragrant. Let cool slightly.

Make dressing

In a small bowl whisk together extra-virgin olive oil (2 tbs), lemon juice (1 tbs), honey (1 tbs), fresh thyme leaves, coarse sea salt (1/4 tsp) and freshly ground black pepper (1/4 tsp). Reserve remaining honey for drizzling and the balsamic reduction for finishing.

Assemble greens

Toss baby arugula with the prepared dressing until just coated. Taste and adjust seasoning — add a touch more lemon or honey if needed.

Top the baked base

On the warm sourdough base, evenly distribute the dressed arugula, leaving a 1/2-inch border of crust. Scatter roasted grapes across the greens. Crumble the goat cheese over the top in large flakes. Arrange prosciutto slices in folds or ribbons across the surface. Sprinkle thinly sliced red onion and chopped toasted Marcona almonds. Drizzle the remaining honey (1 tbs) sparingly over the assembled toppings and finish with balsamic reduction (2 tbs) in a light zigzag.

Season and finish

Sprinkle remaining coarse sea salt (1/4 tsp) and freshly ground black pepper (1/4 tsp) across the finished flatbread. If using, scatter microgreens or small basil leaves and a pinch of flaky sea salt for contrast.

Slice the Bonanza flatbread into 6–8 pieces. Serve immediately while base is still slightly warm and toppings are cool-to-room temperature to preserve texture contrasts. Pair with a crisp Napa white wine or light red.