Fig & Rosemary Ham Flatbread Recipe
with ricotta, arugula, fig jam, and Italian olive oil.
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C) while the dough is rising.
Flatbread Assembly
- 6
Shape the Flatbread
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness (about 1/4 inch thick).
- 7
Bake the Flatbread
Transfer the rolled dough onto a baking sheet or pizza stone and bake in the preheated oven for 10-12 minutes until golden brown.
- 8
Add Toppings
Remove the flatbread from the oven, and spread a layer of ricotta cheese evenly on top. Then, dollop fig jam over the ricotta.
- 9
Add Fresh Ingredients
Top with fresh arugula and sprinkle chopped rosemary over the flatbread.
- 10
Drizzle with Olive Oil
Finish by drizzling Italian olive oil over the top to taste.
