Savory flatbread with manchego cheese, dates, fresh rosemary, balsamic onions and crispy prosciutto will send your taste buds into overdrive--in a good way! This is a classic combination turned pizza-ish! I love dates because of their versatility, they are often found in desserts but also play a big part in savory dishes. The only problem is that their sweetness can be a little overpowering. This flatbread balances out the sweetness with the crispy salty prosciutto and manchego cheese. The fried up prosciutto is addicting, so make sure to leave some for the flatbread. I used a 3 month aged Manchego, for easy melting.
The flatbread dough recipe is adapted from Suzanne Goin, her recipe for focaccia. The original recipe calls for barley malt syrup or molasses--I had none but had some cane syrup as a backup and worked out well. If you do not have bread flour, all-purpose can be used. This was my first time working with bread flour and it added a bit more chew due to the gluten.
*Store bought flatbread or pizza dough can be used —Beyondthebayou
Flatbread Dough (makes 2)
packet active yeast
1 1/2 teaspoons
cane syrup or maple syrup
1 1/2 teaspoons
Medjool dates, pitted and thinly sliced
prosciutto, thinly sliced
Manchego cheese, coarsely shredded
fresh rosemary, finely chopped
red pepper flakes
salt and black pepper
In This Recipe
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.
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.
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.
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.
While dough is rising, cook prosciutto in a lightly oiled skillet over medium heat until lightly browned and crispy. Place aside.
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.
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.