| april 01 2013
Orchard Flatbread
... chef alex burgess |
With Faugier Chestnut Spread.
DOUGH. Add warm water to yeast and let activate for 5 minutes, while resting comINGREDIENTS dough:
2 tsp. dry active yeast 1 1/3 cups warm water 3 ½ cups all-purpose flour 2 tbsp. olive oil 2 tbsp. kosher salt 2 tbsp. sugar 2 tbsp. fine chopped sage toppings:
½ - 1 jar (250 g) of Faugier chestnut spread 1 ball fresh mozzarella (grated)
bine the rest of the ingredients in mixer bowl or stainless steel bowl. Once yeast has activated add water to dry mix and either slowly combine in mixer until smooth or combine in bowl and then work on counter with flour until smooth. Dough should be smooth and moist without being sticky, add extra flour if necessary. Lightly oil dough and place, wrapped, in a stainless steel bowl to rise for at least one hour. TOPPINGS. While dough is rising, small dice red onion, slice figs in half and then
into thin slices and set both aside. Chop prosciutto roughly into chunks less than an inch square. Just before topping dough, fine julienne the apple with a mandolin or shred with large cut box grater. FINISH. Once dough has risen, punch down and roll out into desired shape or size
(square, round, 1 large or 2 small). If a grill is available brush top and bottom with olive oil and grill lightly on both sides, or place on raised rack and bake at 400*F until almost cooked. Spread chestnut spread evenly over prepared dough and cover with a light layer of grated mozzarella and begin laying out toppings evenly, starting with a light layer of arugula, then red onions, goat cheese, figs, prosciutto and apple. Drizzle a bit of olive oil and place in 400*F oven and finish until cheese melts and toppings begin to colour, 5-10 minutes. Pull from oven and let rest for two minutes, drizzle with finishing olive oil, cut and serve.
4 oz goat cheese 1 cup baby arugula 1 green apple 1 small red onion 2 figs (firm) or 4 dried figs 1 package sliced prosciutto
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