Homemade grilled flatbread with figs, blue cheese, and vinaigrette

Ingredients:

Cake

• 2 and 1/4 tsp active dry yeast (1 packet 7 g)
• 2 cups of warm water (40 - 45 °C)
• 5 - 5.5 cups of premium flour and a little for work
• 2 tsp fine sea salt
• 1 and 1/4 cups grated cheese
• 8 fresh ripe figs, halved
• 150 g blue cheese, crumbled
• Parsley leaves

Vinaigrette dressing

• 1 tbsp. dry fruit red wine
• 1 tbsp fennel seeds
• 1 tbsp. black peppercorns
• 4 sprigs of fresh thyme
• 3 tbsp. l. rice vinegar
• 0.5 cups olive oil
• 2 tbsp. honey, or as needed

Preparation:

1. RefuelingIn a wide, shallow saucepan, combine the wine, fennel seeds, peppercorns, and thyme. Bring to a boil and simmer until the mixture reduces to 1/4 cup. Strain into a blender, discarding the remaining spices.
   
   Add vinegar and salt to taste and blend. With the blender running, gradually pour in the olive oil to emulsify. Add honey to taste.
2. DoughIn a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes. Then stir in 3 cups of flour and salt and mix until smooth. Add another 2 cups of flour and mix. Gradually add the remaining flour, 1 tablespoon at a time. The dough should pull away from the sides of the bowl but still be sticky.
3. Turn the dough out onto a lightly floured work surface and knead it. First, stretch it out on the countertop, pulling it toward you with one hand and away from you with the other. Then, roll the dough up, using a bench scraper or a wide knife to help loosen it from the work surface. Repeat about 10 times until the dough becomes easier to work with. Then knead for about 10 more minutes until the dough is smooth, elastic, and soft, but still slightly sticky.
4. Roll the dough into a ball and place it in an oiled bowl. Turn the ball over to coat it with oil. Cover with plastic wrap and let it sit in a warm place for 3 hours, until the dough has doubled in size. Press it with your finger; if an indentation remains, the dough is ready.
5. Prepare the chimney starter. The coals should be covered with a thin layer of ash. Pour them into the grill and create a dual-zone heat source. Distribute the coals on one side of the grill, piling them up three briquettes high, and leave the other side clear of coals.
6. Remove the dough from the bowl, divide it in half, and form two balls. Brush them with vegetable oil and let them rest for 30 minutes.
7. Roll each ball out on a flat surface into a 25 x 30 cm rectangle or circle. Brush each ball with vegetable oil and sprinkle with salt and pepper. Let it rest for 15 minutes. Then place it oil-side down on the grill directly over the coals and grill for 1 minute, until golden brown. Flip it over and grill for another 1 minute.
8. Transfer the flatbreads to a flat surface and sprinkle evenly with grated cheese. Arrange the fig wedges and sprinkle crumbled blue cheese around them. Place the flatbreads on the indirect side of the grill, cover, and cook for about 5 minutes, until the cheese is melted and the figs are heated through.
9. Remove the flatbreads from the grill and spray with a little vinaigrette dressing and sprinkle with parsley. Slice and serve immediately.
   
   A late-ripening red wine, Petit Verdot, would pair well with this dish.