Flatbread With Fresh Figs, Monterey Jack, Blue Cheese And Red Wine Reduced Vinaigrette
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Fennel Seed1 tbsp
Black Peppercorn4 sprigs
Thyme (fresh)3 tbsps
Rice Wine Vinegar2 tbsps
Honey (or as needed)2 tsps
Fine Sea Salt1.25 cups
Monterey Jack Cheese (grated)Directions:
1
Cover with plastic and let rise in a warm place until it doubles in volume, 3 hours
2
Press it with your finger to see if it's done; an indent should remain
3
Watch how to make this recipe
4
For the vinaigrette: Combine the wine, fennel seeds, peppercorns and thyme in a wide shallow saucepan
5
Bring to a boil and cook until reduced to 1/4 cup
6
Strain the mixture into a blender and discard the solids
7
Add the vinegar and salt to taste and blend to combine
8
With the motor running, slowly add the olive oil until emulsified; add the honey to taste
9
For the dough: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes
10
Stir in 3 cups flour and the salt, stirring until smooth
11
Stir in an additional 2 cups flour
12
Continue adding the flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky
13
Turn the dough out onto a lightly floured work surface and knead with lightly floured hands
14
Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other
15
Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface)
16
Repeat until it's easier to handle, about 10 times
17
Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes
18
Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat
19
Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash)
20
Add to the grill and create a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals
21
Remove the dough from the bowl, divide in half and shape each half into a ball
22
Brush with oil and set aside for 30 minutes
23
Stretch and shape each ball of dough into a 12 by 10-inch rectangle or round on a flat surface
24
Brush the tops of each with oil and sprinkle with salt and pepper
25
Let rest for 15 minutes
26
Place on the grill directly over the coals, oiled side down, and grill until lightly golden brown, about 1 minute
27
Flip over and grill for 1 minute longer
28
Place the flatbreads on a flat surface and divide the Monterey Jack cheese evenly over the top
29
Arrange the cut figs on top and the blue cheese around the figs
30
Return to the grill on the opposite side of the coals, for indirect heat, close the cover and cook until the cheese has melted and the figs are heated through, about 5 minutes
31
Remove from the grill and drizzle with some of the red wine vinaigrette and garnish with parsley leaves
32
Cut and serve immediately