Fig and Prosciutto Flatbread

Emily Farris
Emily Farris
May 11, 2022
This easy fig and prosciutto flatbread makes a great dinner for two (or, um, one). It can also be served as an appetizer or finger food at a party. While I’m partial to this combination of sweet fig jam and salty prosciutto, once you have the dough method down — which is nearly foolproof in the Anova Precision Oven — it’s easy to swap in other toppings and cheeses.  Note: This recipe makes two flatbreads; you can make two at the same time with two evenly-spaced sheet pans or make them back-to-back. If you bake both at once, you will likely need to rotate the sheet pans halfway through baking in both stages so that the flatbreads brown evenly.
Serves
4
Prep Time
00:30
Cook Time
00:11
Fig and Prosciutto Flatbread
0
98
Ingredients
1 Tbsp plus 1 tsp
extra-virgin olive oil, divided, plus more for brushing dough
1
red onion, thinly sliced
1 cup
bread flour
1 tsp
grated Parmesan cheese
1 tsp
kosher salt
⅓ cup
warm water
1 cup
fig jam
4 slices
prosciutto
2 cups
shredded Fontina cheese
Steps

1. Preheat Oven and Prep Pans

Rack
Turn on the oven and line 2 sheet pans with parchment paper or silicone baking mats.
Sous Vide Mode: Off
Steam: 40%
Temp: 410°F
Heat: Rear

2. Sauté Onion

Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. When the oil is shimmering, add the onion and cook, stirring occasionally, until softened and golden brown, 10 to 15 minutes. Remove from the heat.
Sauté Onion

3. Prepare Dough

Combine the bread flour, Parmesan, and salt in a food processor. Pulse until incorporated. Combine the water and remaining teaspoon of olive oil a 1-cup measuring cup. While pulsing the processor, drizzle in the water mixture. Continue to pulse until the mixture forms a smooth dough.
Prepare Dough

4. Divide and Roll

Divide the dough into two equal-size balls. Use a rolling pin to roll each one about as flat as you can get it without creating holes. Flour the counter as needed to keep the dough from sticking.
Divide and Roll

5. Perforate and Parcook

Rack
Transfer rolled dough rounds to the prepared sheet pans. Lightly brush each with a little additional extra-virgin olive oil, then thoroughly perforate each with a fork. Transfer to the oven and bake for 5 minutes (see note). 
Perforate and Parcook
Sous Vide Mode: Off
Steam: 40%
Temp: 410°F
Heat: Rear
00:05 Timer

6. Leave Oven On While Adding Toppings

Rack
Remove the flatbreads but leave the oven on. Flip each flatbread. Divide the fig jam between the flatbreads and spread in an even layer, leaving about 1 inch of space around the edge. Add two slices of prosciutto to each flatbread, top with a handful of onions, and finish with the Fontina.
Leave Oven On While Adding Toppings
Sous Vide Mode: Off
Steam: 40%
Temp: 410°F
Heat: Rear

7. Final Cook

Rack
Return to the oven and cook until the cheese is browned and the crust is crisp, 6 minutes (see note). Transfer to a cutting board, slice and serve.
Final Cook
Sous Vide Mode: Off
Steam: 40%
Temp: 410°F
Heat: Rear
00:06 Timer
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