Walnut flatbreads with figs, Parma ham and rocket are light but full of flavour. The nuttiness is divine with earthy, sweet figs, and the Parma ham and rocket add a delicious salty kick. Perfect for lunch or brunch.
Walnut flatbreads with figs, Parma ham and rocket
- 150ml tepid water
- 7g instant yeast
- 220g bread flour
- 7,5ml (1½ tsp) sugar
- 2,5ml (½ tsp) salt
- 15ml (1 tbsp) avocado oil
- 80ml ( cup) walnuts, chopped
- cake flour, for dusting
- 30ml (2 tbsp) olive oil
- Maldon Sea Salt
- 170ml ( cup) plain cream cheese
- 10 – 12 slices Parma ham, thinly sliced
- 8 figs, quartered
- 30g rocket leaves
- buffalo mozzarella, torn
Place the water, yeast, flour, sugar, salt and avocado oil in a mixer with a dough hook. Knead for 5 minutes until the dough is smooth and shiny. You can do this by hand too.
Place the dough in a large, slightly oiled bowl and cover with plastic wrap. Leave in a warm place to rise, about 30 minutes – it should double in size.
Preheat the oven to 180ºC. Lightly grease 2 flat baking trays with cooking spray.
Knock down the dough and scatter in the walnuts. Lightly knead the dough to incorporate the nuts. Divide it into 2 pieces. Roll out on a lightly floured work surface to form 2 flatbreads of about 0,5cm thick. Place the flatbreads on baking trays and use your knuckles to make indents all over. Brush with olive oil and scatter with Maldon Sea Salt. Bake until crisp and golden, 20 – 25 minutes. Transfer to a cooling rack to cool slightly.
Spread the cream cheese onto the flatbreads. Arrange the Parma ham, sliced figs, rocket and mozzarella on top.