Piattona con Fichi, Caprino, Arugula e olio Tartufato-Flat Bread with Fig Preserve, Goat Cheese, Arugula, and Truffle Oil

Makes 4 to 6 servings

For The Preserves

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped shallot
  • 1 cup chopped dried figs
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup Marsala wine
  • 1/2 cup water, or as needed

For The Dough

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups bread flour
  • 1 cup water
  • 1 teaspoon kosher salt or sea salt
  • 2 tablespoons extra-virgin olive oil, plus more for oiling the pan

For The topping

Ingredients

  • 1 cup soft goat cheese
  • 1 cup loosely packed baby arugula leaves
  • 1 tablespoon white truffle oil

Directions

  1. To prepare the preserves: warm the olive oil in a saucepan. Add the shallot and cook it over low heat until it “sweats,” about 2 minutes. Stir in the figs, rosemary, Marsala, and water. Simmer until the figs are very soft, about 20 minutes. (If there is too much water, continue to simmer until the right consistency is achieved. The preserve should be dense, but not too thick.) Allow the mixture to cool somewhat and transfer to a food processor. Process until it has the consistency of marmalade. (The preserves can be stored in the refrigerator if you make them ahead, but be sure to let them warm up to room temperature while preheating the oven.)
  2. To make the dough: using an electric mixer or food processor, mix the two flours with the water, salt, and olive oil until a stiff dough forms, about 5 minutes on medium speed. The dough should be firm, smooth, and elastic. Divide the dough into six 4-ounce balls, set them on a lightly floured work surface about 2 inches apart, cover with a clean towel, and let rest for at least 30 minutes. Flour a work surface. Working with one ball of dough at a time, use the palm of your hand to flatten the dough. Use a rolling pin to roll it out as thin as possible (thinner than pizza), depending on how crunchy you like your flatbread. Sprinkle the dough with flour and set it aside. Roll out the remaining balls of dough in the same way and set them aside as well.
  3. Place a pizza stone in the cold oven (alternatively, oil a sheet pan and set it aside.) Preheat the oven to 450°F.
  4. Place a piece of dough on the stone or baking sheet, and bake until the dough no longer sticks to the surface, about 2 minutes. (It is not fully baked at this point.) Remove and set aside. Repeat with the additional pieces of dough.
  5. When you are ready to serve, spread some of the preserve on top of the partially cooked dough, and top with some of the goat cheese. Place in a 450°F oven and bake until the cheese starts melting and the bottom of the flatbread is crispy, 1 to 2 minutes.
  6. Transfer each flatbread to a plate. Distribute some of the arugula leaves on top and drizzle with a few drops of the truffle oil. You can cut each flatbread into wedges, or serve them as whole, individual “pies.”

CIA FOODIES

Flat Bread with Fig Preserves, Goat Cheese, Arugula, and Truffle Oil

Piattona con Fichi, Caprino, Arugula e olio Tartufato-Flat Bread with Fig Preserve, Goat Cheese, Arugula, and Truffle Oil
Makes 4 to 6 servings

For The Preserves

For The Dough

For The topping

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped shallot
  • 1 cup chopped dried figs
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup Marsala wine
  • 1/2 cup water, or as needed

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups bread flour
  • 1 cup water
  • 1 teaspoon kosher salt or sea salt
  • 2 tablespoons extra-virgin olive oil, plus more for oiling the pan

Ingredients

  • 1 cup soft goat cheese
  • 1 cup loosely packed baby arugula leaves
  • 1 tablespoon white truffle oil

Directions

  1. To prepare the preserves: warm the olive oil in a saucepan. Add the shallot and cook it over low heat until it “sweats,” about 2 minutes. Stir in the figs, rosemary, Marsala, and water. Simmer until the figs are very soft, about 20 minutes. (If there is too much water, continue to simmer until the right consistency is achieved. The preserve should be dense, but not too thick.) Allow the mixture to cool somewhat and transfer to a food processor. Process until it has the consistency of marmalade. (The preserves can be stored in the refrigerator if you make them ahead, but be sure to let them warm up to room temperature while preheating the oven.)
  2. To make the dough: using an electric mixer or food processor, mix the two flours with the water, salt, and olive oil until a stiff dough forms, about 5 minutes on medium speed. The dough should be firm, smooth, and elastic. Divide the dough into six 4-ounce balls, set them on a lightly floured work surface about 2 inches apart, cover with a clean towel, and let rest for at least 30 minutes. Flour a work surface. Working with one ball of dough at a time, use the palm of your hand to flatten the dough. Use a rolling pin to roll it out as thin as possible (thinner than pizza), depending on how crunchy you like your flatbread. Sprinkle the dough with flour and set it aside. Roll out the remaining balls of dough in the same way and set them aside as well.
  3. Place a pizza stone in the cold oven (alternatively, oil a sheet pan and set it aside.) Preheat the oven to 450°F.
  4. Place a piece of dough on the stone or baking sheet, and bake until the dough no longer sticks to the surface, about 2 minutes. (It is not fully baked at this point.) Remove and set aside. Repeat with the additional pieces of dough.
  5. When you are ready to serve, spread some of the preserve on top of the partially cooked dough, and top with some of the goat cheese. Place in a 450°F oven and bake until the cheese starts melting and the bottom of the flatbread is crispy, 1 to 2 minutes.
  6. Transfer each flatbread to a plate. Distribute some of the arugula leaves on top and drizzle with a few drops of the truffle oil. You can cut each flatbread into wedges, or serve them as whole, individual “pies.”

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