Provided by Jonathan Reynolds
Categories appetizer
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Mix the yeast with 2 tablespoons warm water. In a mixer fitted with a dough hook, combine the flour, cornmeal, salt, 1/2 cup honey and olive oil. Add the yeast mixture and 1 cup warm water. Mix on low for 10 minutes. Cover bowl with a damp towel and set in a warm place for 45 minutes.
- Cover a sheet pan with parchment paper and lightly oil the paper. Turn dough out and flatten it until it is 1/2 inch thick. Cover and let rise for another 45 minutes.
- Preheat the oven to 450 degrees. Press deep holes all over the dough and brush with olive oil so that it just puddles in the impressions. Arrange apple and figs on top. Dot with ricotta and drizzle with remaining honey. Bake until browned and cooked through, 35 to 40 minutes. Cool slightly and slice. Serve warm, drizzled with citrus olive oil.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 9 grams, Carbohydrate 63 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 24 grams
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