Flatbread With Dates, Manchego & Crispy Prosciutto

Flatbread-with-dates-and-prosciutto-beyondthebayoublog.com-5-e1488765002263.jpg

Flatbread with dates and prosciutto-beyondthebayoublog.com-9-2 Okay, so last week was all about the Golden Milk Ice Cream With Cardamon Spiced Meringue, this week, a savory flatbread with sliced dates, Manchego cheese, balsamic onions and crispy prosciutto

Yes, crispy prosciutto! Which I must say is pretty addictive. The fatty pork and even more concentrated saltiness was the perfect pairing for the sweet dates and tangy sweet balsamic onions. This is a recipe you don't want to miss.

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For the flatbread recipe, I decided to go with a focaccia dough. It is different from the one I posted a while back, which you can find here. I'm all about trying new recipes and love to tweak! This recipe comes from Chef Suzanne Goin who owns a slew of restaurants out in Los Angeles. I own her cookbook Sunday Suppers At Lucques and love her approach to seasonal cooking.

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This dough recipe called for barley malt syrup, which I did not have, but subbed it with some cane syrup. Honey or maple syrup can be used as well.

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This recipe came to light when I was contemplating on what to enter for Food52's recipe contest for your best savory recipe with dates. Their contest has been MIA but finally came back! Yay! I love the challenge and wanted to do something, not in the norm, such as stuffing or wrapping them with salty porky goodness.

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Dates are extremely sweet, especially if roasted, the sugars get even more concentrated, so I really wanted items that would balance and jell well. That is when I decided to crisp up the prosciutto and fry it up a bit and adding the tangy sweet balsamic onions. For the manchego, I picked a 3 month aged, so that it would melt quicker. A piece of this flatbread is the perfect bit, creamy cheese, tangy balsamic onions, crispy salty prosciutto, sweet dates and to top it off, fresh earthy rosemary!

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I hope y'all enjoy it as much as I did!

Flatbread With Dates, Manchego & Crispy Prosciutto

Flatbread Dough

  • 1 cup warm water (around 105 degrees)
  • 1 packet active yeast
  • 3 cups bread flour (all-purpose flour can be substituted)
  • 1/2 cup all-purpose flour
  • 1 teaspoon cane syrup or maple syrup
  • 1 1/2 teaspoon olive oil
  • 1 teaspoon kosher salt

Balsamic Onions

  • 1 cup onions, julienned
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • freshly cracked black pepper, a few cracks

Toppings

  • 6 Medjool dates, slivered
  • 3 sprigs fresh rosemary, chopped
  • 4 oz prosciutto, thinly sliced
  1. Mix the flours together and place aside. In the bowl of a stand mixer, add the water, salt, syrup, olive oil, and yeast. Whisk ingredients and let sit for 2-3 minutes. Add the flour mixture and with the paddle attachment attached, mix the ingredients until they come together into a ball. Swap out the paddle attachment for the dough hook and continue to mix on low speed until the dough comes together, about 7 minutes. If dough is dry, add up to 4 tablespoons of water.
  2. Increase the speed to medium-low and continue to mix until the dough is smooth and clears the sides of the bowl. If dough is too tacky, sprinkle with a little more flour.
  3. Grease a large bowl with some olive oil. Remove dough from mixer bowl and shape into a round, then place into the oiled bowl. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.
  4. Remove plastic wrap and punch down the dough. Place dough onto a cutting board and with a knife or bench knife divide into 2 equal pieces. Shape into a ball and set onto a rimmed baking sheet and cover with a damp towel. Let dough rise at room temperature until it doubles, around 1 1/2 hours.
  5. While dough is rising, cook prosciutto in a lightly oiled skillet over medium heat until lightly browned and crispy. Place aside.
  6. Preheat oven to 450 degrees. On a lightly floured surface, roll each of the dough balls out to about 1/8th inch thick circle or rectangle. Place on a sheet pan or pizza stone, drizzle with olive oil and par bake until golden, 10 to 15 minutes.
  7. After bread has par-baked, remove from oven and divide toppings amongst the two. Add the manchego cheese, dates, balsamic onions, pepper flakes, rosemary, prosciutto and sprinkle a little more cheese on top. Return to oven and bake until cheese has melted. Sprinkle a pinch of kosher salt, a few cracks of fresh black pepper and fresh rosemary at the end.