Flatbread with Figs
Healthy, because
Even smarter
Nutritional values
Figs are a great source of vitamins and minerals including potassium and calcium.
Use whole wheat flour in this recipe instead of all purpose for more fiber.
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 21 grams fresh Yeast
- 14 ozs Pastry flour
- 1 tsp fine Sea salt
- 1 pinch sugar
- 4 Tbsps olive oil
- Pastry flour (for the work surface)
- 8 ripe Figs
- 4 Tbsps Pine nuts
- sugar (for sprinkling)
- 1 handful Arugula (for garnish)
- 2 Tbsps Balsamic glaze
Preparation steps
For the dough, crumble the yeast into a bowl and mix with 1/2 cup of lukewarm water. Mix the flour with the salt and sugar in a bowl. Add the dissolved yeast with half of the olive oil to the flour and knead with the dough hook of an electric hand mixer until a smooth. Add water if needed. Knead until dough pulls away from edge of bowl. Cover and let rise in a warm place for about 40 minutes.
Preheat the oven to 400°F convection.
Place dough on a floured surface, knead again well and divide into 4 portions. Roll out each portion of dough into an oblong disc and place discs on 2 parchment paper-lined baking sheets. Rinse the figs, pat dry, cut into thin slices and spread on the dough. Sprinkle with sugar and distribute the pine nuts on top. Bake in the oven until golden brown, 25-30 minutes. Trim arugula, rinse and spin dry. Let flatbreads cool and garnish with arugula and balsamic crema. Drizzle with the remaining olive oil before serving.
