Homemade flatbread with apricot preserves, goat cheese, blueberries, fresh basil, and a drizzle of honey.
Equipment
- 2 baking sheets
Ingredients
Flatbread
- 3 cups flour all purpose
- 1 tsp salt
- 1 cup warm water
- 3 tbsp. olive oil
Toppings
- 2 tbsp. olive oil
- 1 lemon zested
- 4 tbsp apricot preserves or blueberry
- 8 oz goat cheese plain
- 1.5 cups fresh blueberries
- 4 tbsp honey
- 2 tbsp fresh basil julienned
- salt to taste
Instructions
- 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