Fig and Prosciutto Flatbreads
foodandwine.com · 2013 · Original
Flatbreadinferred from the title
DietNot vegetarian: sliced prosciutto.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
500°F / 260°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourAll-purpose flourn/a
- oilextra-virgin olive oil1/4 cup · 54.5g
- saltSalt and freshly ground peppern/a
- cheese otherGorgonzola cheese1/4 lb · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheeseminced fresh rosemary1 tsp · 4.2g
- over cheeseground black pepper
- over cheesefig jam1/2 cup · 100g
- over cheesesliced prosciutto3 oz · 85g
- over cheese1 scallion
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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