Grandmother Willow's Caramelized Onion And Fig Flatbread

Name: Grandmother Willow's Caramelized Onion and Fig Flatbread (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Holiday
Ingredients: 3 cups Bread flour; 1/2 cup Active sourdough starter; 1 tsp Salt; 3/4 cup Water; 2 Yellow onions-thinly sliced; 3 tbsp Olive oil; 1/4 cup Dry sherry; 1 tbsp Brown butter; 1/2 tsp Fleur de sel; 1/4 tsp Black pepper; 8 Black mission figs-quartered; 4 oz Mascarpone cheese; 2 tbsp Aged balsamic vinegar; 1/4 cup Pistachios-roughly chopped; 1 tbsp Fresh rosemary-finely chopped

⏱1h 30m

👥4

🔥450 cal

Hard

🍽️Holiday

A refined flatbread featuring a sourdough crust, slow-cooked onions with sherry, black mission figs, and a delicate mascarpone base.

3 cups Bread flour

1/2 cup Active sourdough starter

1 tsp Salt

3/4 cup Water

2 Yellow onions-thinly sliced

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⏱1h 30m

👥4

🔥450 cal

Hard

🍽️Holiday

A refined flatbread featuring a sourdough crust, slow-cooked onions with sherry, black mission figs, and a delicate mascarpone base.

#Flatbread #Sourdough #Onion #Fig #Mascarpone #Sherry #Pistachios

Instructions

Prepare the Sourdough Flatbread Dough: Combine Bread flour, Active sourdough starter, and Salt in a large bowl. Add Water and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a cool place for 12-18 hours.
Prepare the Slow-Cooked Onions: Heat Olive oil in a heavy-bottomed skillet over low heat. Add Yellow onions and cook, stirring occasionally, for 60-90 minutes, or until deeply caramelized and very soft. Deglaze with Dry sherry during the last 15 minutes of cooking. Stir in Brown butter and season with Fleur de sel and Black pepper.
Preheat oven to 500°F (260°C) with a pizza stone inside.
Stretch or roll out the Sourdough Flatbread Dough to a large rectangle on a lightly floured surface.
Spread the Mascarpone cheese evenly over the dough.
Top with the Slow-Cooked Onions and Fig quarters.
Carefully transfer the flatbread to the preheated pizza stone.
Bake for 8-10 minutes, or until the crust is golden brown and the figs are softened.
Drizzle with Aged balsamic vinegar, sprinkle with Pistachios and Fresh rosemary before serving.

Ingredients

3 cups 375 g Bread flour
1/2 cup 120 g Active sourdough starter
1 tsp 5 mL Salt
3/4 cup 180 mL Water
2 200 g Yellow onions-thinly sliced
3 tbsp 45 mL Olive oil
1/4 cup 60 mL Dry sherry
1 tbsp 15 mL Brown butter
1/2 tsp 2.5 mL Fleur de sel
1/4 tsp 1.25 mL Black pepper
8 240 g Black mission figs-quartered
4 oz 115 g Mascarpone cheese
2 tbsp 30 mL Aged balsamic vinegar
1/4 cup 30 g Pistachios-roughly chopped
1 tbsp 15 mL Fresh rosemary-finely chopped

Equipment

Heavy-bottomed skillet
Pizza stone
Oven
Large bowl

Instructions

Prepare the Sourdough Flatbread Dough: Combine Bread flour, Active sourdough starter, and Salt in a large bowl. Add Water and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a cool place for 12-18 hours.
Prepare the Slow-Cooked Onions: Heat Olive oil in a heavy-bottomed skillet over low heat. Add Yellow onions and cook, stirring occasionally, for 60-90 minutes, or until deeply caramelized and very soft. Deglaze with Dry sherry during the last 15 minutes of cooking. Stir in Brown butter and season with Fleur de sel and Black pepper.
Preheat oven to 500°F (260°C) with a pizza stone inside.
Stretch or roll out the Sourdough Flatbread Dough to a large rectangle on a lightly floured surface.
Spread the Mascarpone cheese evenly over the dough.
Top with the Slow-Cooked Onions and Fig quarters.
Carefully transfer the flatbread to the preheated pizza stone.
Bake for 8-10 minutes, or until the crust is golden brown and the figs are softened.
Drizzle with Aged balsamic vinegar, sprinkle with Pistachios and Fresh rosemary before serving.