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DRIED PLUM AND WALNUT FLATBREAD

Prep Time: 3 Hours, 30 Minutes
Cook/Bake Time: 1 Hour, 15 Minutes

Ingredients

    Dough:
    • 1/4 cup extra virgin olive oil
    • 3 sprigs fresh rosemary
    • 2½ teaspoons dry yeast
    • 2½ cups unbleached bread flour
    • 1/2 cup warm water (110°F)
    • 1 teaspoon coarsely chopped fresh rosemary
    • 1/2 cup water
    • 2 teaspoons salt

    Topping:
    • 20 dried plums, sliced
    • 1 cup Marsala
    • 3 tablespoons extra virgin olive oil
    • 1 medium red onion, cut into 1/2-inch slices from top to bottom
    • 1 tablespoon sugar
    • 1½ teaspoon orange zest
    • 3/4 cup walnut halves
    • Salt and freshly ground black pepper
     

Preparation

In a small saucepan, warm the olive oil and rosemary.
Remove from the heat and let cool 1 hour.
Discard rosemary sprigs.

In a large bowl, mix together the yeast, 1/2 cup flour and 1/2 cup warm water.
Let stand 1 hour until it bubbles up and rises.
Add the remaining 2 cups flour, infused rosemary oil, coarsely chopped rosemary, remaining 1/2 cup water and salt.
Mix dough thoroughly.

Knead on a floured board until soft yet still moist, 7 to 8 minutes.
Place the dough in an oiled bowl, turning once.
Cover bowl with plastic and place in a warm place, 75°F.
Let rise 1 to 2 hours until double in volume.

In the meantime, place the dried plums and Marsala in a saucepan.
Heat over medium heat until the Marsala bubbles around the edges, 1 minute.
Remove from the heat and let set 1 hour.

Heat the olive oil in a large frying pan over medium heat.
Add the onions and sugar and cook, stirring occasionally, until the onions are very soft, 20 to 25 minutes.

Add the orange zest, season with salt and pepper and cool.

Thirty minutes before baking, preheat a pizza stone on the bottom shelf of a 500°F oven.

Form the dough into a round ball.
Let rest 5 minutes.

On a floured surface, roll the dough into a 9” X 12” oval, 1/2” thick.
Place on a well-floured pizza peel.

Drain and distribute the dried plums, onions and walnuts evenly on the top of the focaccia and press them into the dough slightly.
Let rest 10 minutes.

Transfer the focaccia directly onto the pizza stone and bake until golden brown and crispy, 12 to 15 minutes.
Sprinkle with coarse salt and serve.
 

Tip: For the time-conscious chef pre-made pizza-dough rounds can be substituted for the dough
 

    Nutritional Information (per serving)
    Calories  567 
    Cholesterol  0mg 
    % of Calories from Fat  41% 
    Fat  26g 
    Sodium  1024mg 
    Carbohydrates  66g 
    Protein  12g 
    Fiber  5g 
     

California Dried Plum Board - www.californiadriedplums.org
Recipe created by Joanne Weir
 

 

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