Recipe: Flat Bread with Dried Figs Roquefort Cheese and Rosemary
Ingredients
- 3 cups (375 grams) all-purpose flour, plus more as needed
- 2 cups (280 grams) bread flour or fine semolina
- 2 1/2 cups (300 grams) whole-wheat flour
- 1 envelope (2 1/4 teaspoons/7 grams) instant active-dry yeast
- 2 teaspoons coarse sea salt or kosher salt
- 2 teaspoons ground coriander seeds
- 1/4 teaspoon ground mastic
- 1/2 teaspoon ground black pepper
- Olive oil
- About 1/2 cup (120 milliliter) milk
- About 30 dried figs, sliced
- 2 cups (270 grams) crumbled Roquefort, gorgonzola, or any spicy blue cheese
- 1/4 cup (15 grams) chopped fresh rosemary leaves
Instructions
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