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First combine 1/3 cup water, 1 tablespoon yeast and 1 teaspoon sugar in a bowl and mix with a spoon. Let the mixture sit for 10-15 minutes until it foams slightly. Next, combine 1 cup flour and a pinch of salt with the water mixture in a bowl. Add 1 tbsp oil and mix well. On a floury surface, knead the dough for a few minutes. Place the flour in a bowl and an oiled bowl. Cover with a cling wrap and place in a warm place for about 2 hours when the flour doubles in size. When the flour rises, cut 1 red onion into thin slices and fry in 1 tablespoon olive oil over medium heat. Allow the onions to simmer and then reduce the heat and stir occasionally for 30 minutes until browned and caramelized. In a small pot over medium-low heat add 3/4 cup balsamic vinegar and honey. Let it cook until the liquid is reduced and densely adjusted. When the flour is completely gone, remove it from the bowl and place it on a floury surface. Using a rolling pin, roll the dough until it forms a very thin, 12-inch round surface. Carefully transfer the flour to the parchment paper on top of the cookie sheet for baking. On top of the flatbread, spread spices like caramelized onion, 2 chopped figs and dried basil, oregano, chili flakes (1 teaspoon each). Sprinkle on top with 1/2 cup goat cheese and small pieces of blue cheese. Sprinkle with leftover olive oil. Place the flatbread in the oven and bake for about 12 minutes or until your desired crunch. Remove from the oven and allow to cool slightly. Sprinkle a handful of Argula and enjoy! (courtyardsantaanaoc)
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