Fig and Goat Cheese Flatbread
1 hr, 38 mins
• 1 tsp Anthony’s Goods Active Dry Yeast • 2 tsp Anthony’s Goods Cane Sugar • 1.5 cup warm water • 3 cups bread flour • 1 cup whole wheat flour • 2 tbsp olive oil, plus more for brushing the flatbread • 1 tsp salt • 11 oz log of goat cheese • 6 cups fresh figs, sliced • 6 cups arugula, tossed in olive oil, salt and pepper • 3/4 cup Anthony’s Goods Walnuts • Balsamic glaze, for drizzling
1. In a small bowl, whisk together the sugar, yeast and warm water. Set aside for the yeast to activate. 2. Meanwhile, add your flours and salt to a large bowl. Whisk to combine. 3. When the yeast mixture has foamed up, pour it in with the flours and add the olive oil. Mix everything together, then knead the dough on a lightly floured surface for 8 minutes, until the dough is soft and smooth. 4. Grease the inside of the bowl with olive oil and place the dough inside. Let it rise in a warm place for 1 hour. 5. When the hour is up, preheat the oven to 475F and line two baking sheets with parchment paper. 6. Divide the dough in half and roll out two flatbreads. Brush the tops with olive oil, then add dollops of goat cheese and slices of figs. 7. Bake for 15-18 minutes. 8. When the flatbreads are baked, add the arugula and walnuts, then drizzle with balsamic glaze. 9. Enjoy!