Mix the flour and salt together in a bowl.
Add the olive oil and warm water and mix until a shaggy dough forms.
Place on a floured surface and knead by hand for one minute.
Split dough into two balls and roll out into rectangles.
Place on two baking sheets sprinkled with cornmeal, or use parchment paper.
Using a fork, poke holes all over the flatbread.
Par-bake crusts for 10 minutes at 475 degrees Fahrenheit.
Remove flatbread from oven and turn oven up to 500 degrees Fahrenheit.
Drizzle olive oil over both flatbreads and brush evenly.
Spread 2 tablespoons of apricot preserves, or blueberry, over each flatbread.
Dollop half the goat cheese onto each flatbread.
Sprinkle half the blueberries onto each flatbread.
Place back in the oven and bake for an additional 10 minutes.
Turn the oven to broil for one to two minutes. Keep an eye on the flatbread so that it just browns and doesn't burn.
Remove from the oven and drizzle with honey and sprinkle with julienned basil.
Sprinkle salt to taste.
Serve warm or at room temperature.
Will keep in the fridge, covered, for 2 to 3 days
