Fig, Leek, Blue Cheese, and Rosemary Flatbreads

Flatbreads are a lovely appetizer at a dinner party. The trick is planning ahead: if you make your dough and prep your toppings well ahead of time, assembly and baking takes only a few minutes. Easy peasy, right? This recipe is made with a yeast dough, with a slow, cold fermentation, somewhat similar to some pizza doughs. (The cold fermentation helps develop flavour.) Also like a pizza, the flatbreads are baked at a high temperature, which yields a crisp crust and nice caramelisation on top. Figs, blue cheese and rosemary are a natural combination for the topping; the leeks add sweetness, moisture, and depth. But really, you can top your flatbreads with anything you like.


For the dough:

1 packet active dry yeast

3 and ½ to 4 cups bread flour or all purpose flour

1 to 1 and ½ cups warm water

¼ cup extra virgin olive oil, plus additional olive oil

1 tablespoon salt

For the topping

8-10 ripe black figs, trimmed and cut into eighths or sliced into rounds (I like the dimensionality from cutting the figs in eighths)

100 grams (about ¼ pound) sharp blue cheese (such as a French or Spanish blue), crumbled

Several sprigs fresh rosemary

1 leek, white and pale green parts sliced into 1 cm half-moons

1 tablespoon olive oil

¼ cup Sauternes or other semi-sweet wine

1/4 teaspoon salt

Additional flake salt, such as Maldon’s


Dissolve one tablespoon of the flour in ¼ cup warm water, stir in the yeast, cover with a damp cloth and allow to bloom for 10-15 minutes, or until the mixture has started to bubble and expand. In a large mixing bowl combine 3 and ½ cups of the flour with the salt. Mix in the yeast mixture, ¼ cup olive oil, and ¾ cup warm water, adding water or flour as needed until you have a nice, springy, soft dough that does not stick to your hands when you knead it. (I use my hands to do this – generally, I don’t recommend using stand mixers to make bread because you run a risk of getting the consistency wrong.) Turn the dough out onto a lightly floured board or your kitchen counter and knead vigorously for five to seven minutes, or until the dough feels supple and silky.

Rub the dough with additional olive oil, put in a clean bowl, cover with a damp dish towel, and put in your refrigerator to rise. When the dough has doubled in bulk, you can punch it down but otherwise leave it in the fridge for a minimum of six hours and up to overnight.

At least one and a half hours before you intend to use the dough, take it out of the fridge, oil your hands, and shape dough into five or six balls. Cover with plastic wrap (cling film) and allow to rest.

While the dough is resting, you can prepare your toppings (e.g., slice your figs, crumble the cheese, and sauté the leeks). Sweat the leeks in a saucepan over medium-high heat with ¼ teaspoon salt until leeks are transparent. Add the wine, increase heat and cook, stirring frequently, until all liquid has evaporated. Remove from heat and set aside.

Preheat the oven to 250 degrees Celsius (about 475 degrees Fahrenheit). Roll the dough balls into oblongs about ½ cm thick and place on an oiled cookie sheet or baking tray. Put toppings on as follows: first scatter the leeks, then add the figs, leaving a 1 to 1 and 1/2 inch border around the edges. Sprinkle with rosemary sprigs and the blue cheese. Brush the exposed edges with additional extra virgin olive oil.

Bake for 7-10 minutes, or until flatbreads are crisp and golden. Sprinkle with coarse salt, cut each bread into thirds, and serve immediately.

Makes 5-6 flatbreads.

15 thoughts on “Fig, Leek, Blue Cheese, and Rosemary Flatbreads

  1. Loving the idea of figs on sweetbreads, and the leeks would add just the right degree of moisture. Great combo. Timely as well with all the figs that seem to be appearing everywhere. My poor oven would struggle with that temperature, but if I can find one that copes, I will give this a go.

    • I saw figs at the market yesterday for like ten a pound. It is totally time to get your fig on. I bet that the flatbreads would do fine at a slightly lower temp. 225?

  2. This looks wonderful! I love figs—my parents have a tree in their front yard, and I used to eat them so often. But now that I’ve moved away they’re missing from my life! Going to have to try to make this soon.

    • I feel like in the US, at least, the issue with figs (as with so many fruit) is that they’re picked well before they’re ripe which means that by the time we get them, they’re mealy and bland. I didn’t really fall in love with figs until the first time I ate them in Italy, but since then I’ve been obsessed with them. Just make sure you use ripe, sweet, sticky figs.

  3. Looks very nice figs are in season here now for the next 3 months, they just fall on the floor and rot and only a few people pick them. I have about 10 trees here, several types of them also I normally dry them or feed my Donkey with a few a day. You have inspired me I made some bread dough for the base with brown flour sesame seeds and Whey from the Kefir I have just made I will elaborate a little more with the recipe also (perhaps chillies).

    Thank you for inspiring me …………

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