½ cup warm water
1 tablespoon olive oil
1 tablespoon honey
1 1/3 cups bread flour
¼ teaspoon sea salt
¾ teaspoon rapid rise yeast
¼ cup fig preserves or fig butter
2 ounces thinly sliced or shaved Manchego cheese
Add olive oil and honey to water, and whisk to combine. In a large bowl, combine flour, salt, and yeast, then whisk together. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the ingredients have come together to form a shaggy dough. Sprinkle a tiny bit of flour over the dough and your hands, then knead the dough—still in the bowl—for 2 to 3 minutes, until the dough becomes smooth and elastic. Form the dough into a ball, brush it with a bit of olive oil, and turn it around in the bowl to fully coat with oil. Cover the bowl with a tightly fitted piece of plastic wrap, and allow to rise in a warm spot for 2 hours.
Preheat oven to 500 degrees Fahrenheit, and place an oven rack in the lower middle position. Place a heavy baking sheet on the lower middle rack. After 2 hours, when the dough is barely beginning to bubble and has more than doubled in size, turn it out onto well-floured surface. Using your hands, gently stretch the dough until it forms an approximately 13” by 11” rectangle. Place the dough on a large sheet of parchment paper place over a rimless baking sheet, or a piece of parchment paper placed over an overturned baking sheet.
Using the back of a spoon or an offset spatula, spread the fig preserves over the surface of the dough, leaving a ½-inch border at the edges. Top the fig preserves with the cheese shavings.
Slide the dough, still on the parchment, onto the heated baking sheet. Bake for 7-9 minutes, until the cheese is golden in places and the edges of the dough have browned.
Serve hot, warm, or at room temperature.
|About the contributor:|
|Elizabeth Miller is a freelance writer who runs Savory Salty Sweet, a food and kitchen appreciation website. She also writes the Melting Pot column here on Indie Fixx, which appears bimonthly on Fridays. Read more about her on the contributors’ page.|