Fig & Brie Flatbread Recipe

preheat

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating; otherwise use a rimless baking sheet turned upside down.

Lightly flour your work surface with the 2 tbs of flour. If using store-bought dough, let it sit at room temperature 20–30 minutes so it relaxes and is easier to stretch.

Stretch or roll the dough into a roughly 10–12 inch oval or rectangle about 1/8–1/4 inch thick. Transfer to a piece of parchment paper or a lightly floured peel/baking sheet.

Brush the dough lightly with 1 tbs olive oil, leaving a small border. Sprinkle the 1/4 tsp salt evenly if desired.

While the oven preheats (or up to a day ahead), caramelize the onions: heat 1 tbs butter and 1 tsp olive oil in a medium skillet over medium-low heat until the butter melts.

Add the thinly sliced onion and 1/4 tsp salt. Cook, stirring every few minutes, lowering heat if they begin to brown too quickly. After 10 minutes add 1/2 tsp sugar to accelerate browning.

Continue cooking 15–20 more minutes until onions are deeply golden and soft. If they begin to stick, add up to 1 tbs water and scrape the fond. Remove from heat and let cool slightly.

Evenly spread the warm (or room-temperature) caramelized onions over the oiled dough, leaving the outer 1/2 inch border clear.

Arrange the Brie slices over the onions in an even layer. Use enough Brie so each bite will be creamy (about 4 oz). If the Brie has a tough rind you dislike, remove or score it thinly; the rind is edible and will melt.

Top with quartered figs, spacing them evenly. If using jarred figs, drain excess syrup so the dough doesn't get soggy.

Slide the flatbread (on the parchment) onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and Brie is melted and bubbly. Watch closely after 8 minutes to avoid burning the edges.

If you prefer a bit of color on the Brie, finish under a high broiler for 30–60 seconds, watching carefully.

Remove the flatbread from the oven and transfer to a cutting board. Drizzle the 2 tbs balsamic glaze over the top in a light zigzag.

Scatter fresh arugula (1 cup) over the flatbread if using, sprinkle 1 tsp fresh thyme leaves and 1/8 tsp freshly ground black pepper.

Slice into 6–8 pieces and serve immediately so the Brie is melty and the crust is crisp.