Vegetarian mains
Fig flatbreads with baked camembert
Fig season is a relatively short affair. They are truly delicious just as they are, but this recipe is a real treat to share with friends or family. Slices of fig are baked in flatbreads with rosemary and olive oil. Once cooked, slice into fingers and dip in soft, melted camembert. These work really well in a pizza oven, but don’t worry if you don’t have one – just make sure you set your oven to its highest temperature.
Cook's notes
The dough is best made the day before and allowed to prove overnight.
Ingredients
For the dough:
- 750g plain white flour
- 200g semolina
- 15g sugar
- 10g salt
- 20g yeast
- 50g olive oil
- 600g water
For the flatbreads:
- 12 figs
- bunch of fresh rosemary
- olive oil
- 1 wheel of camembert, about 250g
Method
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Step 1
To make the dough: Sieve the dry ingredients into a large bowl. Add the olive oil and the water and bring together until a rough dough is formed. Tip out onto a well-floured surface and knead the dough for 10 minutes. It should be relatively dry and not sticky. Cover with clingfilm and refrigerate overnight.
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Step 2
The next day, or 12 hours later, dived the dough into 8 balls. Flour your work surface and rolling pin and roll each ball out until they are roughly 5mm thick. Preheat your pizza oven to 400°C or your oven to its hottest temperature.
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Step 3
Slice the figs into rounds. Strip the leaves off a couple of stalks of rosemary, and roughly chop the leaves. Press the fig slices into the dough, spreading out evenly across the flatbreads. Sprinkle each flatbread with chopped rosemary and drizzle over a little olive oil. Cook for around 90 seconds in a pizza oven or 4-5 mins in a standard oven, until they have risen and are cooked all the way through.
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Step 4
Press a couple of sprigs of rosemary into the camembert and bake for 10 minutes (or just a minute or 2 in a pizza oven), until thorough melted and gooey.
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Step 5
Slice your flatbreads into fingers and dip in the melted camembert.