Fig and Feta Flatbread



2 packets (1/4 ounce each) of active dry yeast
2 tsp of sugar
1/4 cup of olive oil (plus more for bowl and brushing)
2 tsp of coarse salt
4 cups of organic all-purpose flour (spooned and leveled, plus more for work surface) 
4-6 fresh Turkish figs, thickly sliced
1/2 cup of crumbled feta
fresh tyhme (removed from stem and a few sprigs for garnish)
1/4 cup of chopped walnuts or hazelnuts
1 tsp of olive oil
1/4 tsp of aleppo pepper or any spicy pepper flake
pinch of sea salt flakes
cracked black pepper
drizzle of local honey


Pour 1 1/2 cups of warm water into a large bowl; sprinkle with yeast and let stand until foamy for about 5 minutes. Whisk sugar, oil, and salt into the yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place for about 1 hour, until dough has doubled in bulk. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using. Take a round ball of dough and roll out flat onto lightly floured surface.

Preheat oven to 400°F. Once temperature is reached, set a pizza stone or sheet pan on the center rack of the oven. Place the flatbreads on a clean, flat work surface. Drizzle 1 tablespoon of olive oil on each flatbread and equally divide ingredients over each one. With a large spatula place the flatbreads in the oven on the stone or sheet pan and bake until the surface is bubbling and the bottom crust is turning a dark golden color and appears crispy (15 minutes or less). Remove flatbreads from oven and serve. Top with a drizzle of olive oil and local honey.