With a grilled crust, this colorful fig goat cheese flatbread is topped with sliced fresh figs, baby arugula, walnuts, crumbled goat cheese and herbs.
2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1/2 teaspoon olive oil plus more for bowl
1–1/2 cups bread flour plus more for work surface
1/2 teaspoon kosher salt
2 teaspoons olive oil
10–12 fresh figs, sliced
1/4 cup roughly chopped walnuts
1/4 cup crumbled goat cheese
1 handful baby arugula
1 teaspoon minced chives
1/4 teaspoon flaky sea salt
1/4 teaspoon black pepper
For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
Roll out the dough on a lightly floured work surface. Place the dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.
Remove the crust from the grill. Brush with olive oil and arrange the figs in a single layer leaving a 1/2-inch border at the edge. Scatter the walnuts, goat cheese and arugula on top. Sprinkle with chives, sea salt and pepper before serving.