Flatbread With Dates, Manchego Cheese, Rosemary & Crispy Prosciutto

• Flatbread Dough (makes 2)
• 3 cups bread flour
• 1/2 cup all-purpose flour
• 1 cup warm water
• 1 packet active yeast
• 1 1/2 teaspoons salt
• 1 teaspoon cane syrup or maple syrup
• 1 1/2 teaspoons olive oil
• Flatbread Toppings
• 5 Medjool dates, pitted and thinly sliced
• 4 ounces prosciutto, thinly sliced
• 1 cup balsamic onions
• 2 cups Manchego cheese, coarsely shredded
• 2 tablespoons fresh rosemary, finely chopped
• 1/2 teaspoon red pepper flakes
• olive oil
• salt and black pepper

1. Mix the flours together and place aside. In the bowl of a stand mixer, add the water, salt, syrup, olive oil, and yeast. Whisk ingredients and let sit for 2-3 minutes. Add the flour mixture and with the paddle attachment attached, mix the ingredients until they come together into a ball. Swap out the paddle attachment for the dough hook and continue to mix on low speed until the dough comes together, about 7 minutes. If dough is dry, add up to 4 tablespoons of water.
2. Increase the speed to medium-low and continue to mix until the dough is smooth and clears the sides of the bowl. If dough is too tacky, sprinkle with a little more flour.
3. Grease a large bowl with some olive oil. Remove dough from mixer bowl and shape into a round, then place into the oiled bowl. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.
4. Remove plastic wrap and punch down the dough. Place dough onto a cutting board and with a knife or bench knife divide into 2 equal pieces. Shape into a ball and set onto a rimmed baking sheet and cover with a damp towel. Let dough rise at room temperature until it doubles, around 1 1/2 hours.
5. While dough is rising, cook prosciutto in a lightly oiled skillet over medium heat until lightly browned and crispy. Place aside.
6. Preheat oven to 450 degrees. On a lightly floured surface, roll each of the dough balls out to about 1/8th inch thick circle or rectangle. Place on a sheet pan or pizza stone, drizzle with olive oil and par bake until golden, 10 to 15 minutes.
7. After bread has par-baked, remove from oven and divide toppings amongst the two. Add the manchego cheese, dates, balsamic onions, pepper flakes, rosemary, prosciutto and sprinkle a little more cheese on top. Return to oven and bake until cheese has melted. Sprinkle a pinch of kosher salt, a few cracks of fresh black pepper and fresh rosemary at the end.

bread flour, allpurpose, water, active yeast, salt, cane syrup, olive oil, flatbread, dates, balsamic onions, manchego cheese, fresh rosemary, red pepper, olive oil, salt

Taken from food52.com/recipes/68229-flatbread-with-dates-manchego-cheese-rosemary-crispy-prosciutto (may not work)