When it’s fig season, you have to celebrate, so try this fig flatbread with halloumi. Figs have a short window of seasonality: they are typically in grocery stores from August to October, so this recipe is a fun way to mark the start of Fall.
Figs are sweet and a little bit sticky – and they taste really good after baking in the oven!
These fig flatbreads feature my go-to pizza dough, topped with caramelized onions and garlic, spinach and sliced figs. And we can’t forget some lightly fried halloumi cheese and a balsamic drizzle. These fig flatbreads are sweet, savory and satisfying!
What is halloumi?
Halloumi cheese is made from a mixture of goat’s and sheep’s milk (sometimes cow’s milk). Its texture is described as “squeaky” which is weirdly accurate – it’s easy to slice and it has a high melting point, which means it can be fried or grilled without it melting into a puddle.
Equipment needed for fig flatbread
- Baking sheets – to bake the flatbreads. I used my Williams Sonoma Gold Touch Sheet Pan. If you want one large flatbread, one sheet is fine, but I used two medium ones for two flatbreads.
- A large bowl – to store our flatbread dough to rise.
- A cutting board
- A sharp knife – naturally.
- Rolling Pin – essential to roll out our dough. I got one from Anthropologie.
- 1 fry pan – to caramelize our onions. I actually used a saucepan so that works fine too.
Ingredients for fig flatbread with halloumi
Here’s what to add to your grocery list:
- All purpose flour – for our pizza dough. No need for bread flour!
- Instant yeast – I used Instaferm Instant Yeast. Instant yeast is different than active yeast. “Active” yeast describes any dry yeast that needs to be activated prior to use, while “instant dry yeast” describes any dry yeast that’s ready for use the instant you open the package. BINGO! That’s what we want. Less work. NOTE: You could use active yeast, but you will need to soak active yeast in warm milk for 5-10 minutes before adding it to the flour.
- A 12 ounce beer – when I tell you that any beer will work, I’m about 97% sure any beer with alcohol and gluten will work. I’ve made this pizza with Guinness, Stella Artois, Modelo and probably a few more. It will not impact the taste of the crust, but a darker beer will create a darker-colored crust.
- table salt
- extra virgin olive oil – for the dough and our toppings.
- A sweet onion – you can substitute yellow or white onions as well for this.
- fresh garlic
- Halloumi – you will find this cheese packaged with all the rest of the cheeses. It will likely be a square.
- Fresh figs – Look in the produce section for a carton of these. I probably used 7-8 figs for these flatbreads.
- Spinach – you could also substitute arugula!
- balsamic glaze – I don’t really enjoy making my own glaze, I find it to be annoying. One bottle will last you a pretty long time.
How to make fig flatbread with halloumi
Let’s make them together!
Step 1
Make the dough. Whisk together the flour, yeast and salt. Add the beer and olive oil and mix together until homogenous. It will likely be sticky. Cover the bowl with a towel and wait one hour. The dough will rise a bit.
Step 2
Prepare the onions. In a fry pan, add 1 tbsp of olive oil, the chopped onions and the garlic. Heat over medium high heat and cook the onions for 3-4 minutes, until they are a light, golden color. With tongs or a spoon, remove the contents from the heat and set aside.
Step 3
Brown the halloumi. In the same pan, add another tbsp of olive oil and heat over high. Add halloumi slices 1 or 2 at a time. Brown the halloumi for 30 seconds, and then remove from the oil (I used a fork and only browned one side). I call this a “light fry” because the halloumi will continue to crisp in the oven, but this way it gets a beautiful golden color. Set aside.
Step 4
Roll out the dough. Remove the towel and sprinkle in about an extra ¼ cup of flour into the bowl. With your hands, knead the dough and keep adding flour 1 tbsp at a time until it is no longer super sticky but soft and pliable. Flour your work surface and your rolling pin to prevent sticking. Slice your dough ball in half if you want two flatbreads, or keep it together to make one large one. On your surface, roll out the dough into a long rectangular shape that will fit on your sheet pan. Keep the dough thick enough that you can transfer it to your pan without tearing.
Step 5
Prepare the flatbread. Preheat the oven to 400℉. Brush each flatbread with one tablespoon of olive oil. Spoon the garlic and onions onto the flatbread, followed by the spinach, halloumi slices and fresh figs.
Step 6
Place the flatbreads into the oven to bake for 10-12 minutes, until the dough looks firm and golden. Remove from the oven and drizzle each flatbread with balsamic glaze. Slice and enjoy.
Storage and Reheating
Easiest way to store the flatbread is to slice it up and store it in a container (and refrigerate!). To reheat, preheat the oven to 300 degrees, place the flatbread on a baking sheet and heat for 5 minutes or until warm.
Other recipes to try
If you liked this Fig Flatbread with Halloumi recipe, I have plenty other pizzas for you to try:
White Pizza with Prosciutto and Arugula
Pesto Pizza with Brussels, Arugula and Brie
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Fig and Halloumi Flatbread
Equipment
- Baking sheets to bake the flatbreads
- 1 large bowl to make flatbread dough
- cutting board
- sharp knife
- Rolling Pin
- 1 fry pan to caramelize our onions
Ingredients
Flatbread dough
- 3 cups all purpose flour
- 2 tsp instant yeast
- 2 tsp salt
- 12 oz beer of your choice
- 1 tbsp olive oil
- extra flour for kneading and rolling
Flatbread Toppings
- ½ cup sweet onion sliced
- 3 cloves garlic chopped
- ⅓ cup halloumi cheese sliced thin
- 8 fresh figs sliced
- 4 tbsp olive oil
- ½ cup fresh spinach
- balsamic glaze for drizzling
Instructions
- Make the dough. Whisk together the flour, yeast and salt. Add the beer and olive oil and mix together until homogenous. It will likely be sticky. Cover the bowl with a towel and wait one hour. The dough will rise a bit.3 cups all purpose flour, 2 tsp instant yeast, 2 tsp salt, 12 oz beer of your choice, 1 tbsp olive oil
- Prepare the onions. In a fry pan, add 1 tbsp of olive oil, the chopped onions and the garlic. Heat over medium high heat and cook the onions for 3-4 minutes, until they are a light golden color. With tongs or a spoon, remove the contents from the heat and set aside.½ cup sweet onion, 4 tbsp olive oil, 3 cloves garlic
- Brown the halloumi. In the same pan, add another tbsp of olive oil and heat over high. Add halloumi slices 1 or 2 at a time. Brown the halloumi for 30 seconds, and then remove from the oil (I used a fork and only browned one side). Set aside.⅓ cup halloumi cheese
- Roll out the dough. Remove the towel and sprinkle in about an extra ¼ cup of flour into the bowl. With your hands, knead the dough and keep adding flour 1 tbsp at a time until it is no longer super sticky but soft and pliable.Flour your work surface and your rolling pin to prevent sticking. Slice your dough ball in half if you want two flatbreads, or keep it together to make one large one. On your surface, roll out the dough into a long rectangular shape that will fit on your sheet pan. Keep the dough thick enough that you can transfer it to your pan without tearing.extra flour
- Prepare the flatbread. Preheat the oven to 400℉. Brush each flatbread with one tablespoon of olive oil. Spoon the garlic and onions onto the flatbread, followed by the spinach, halloumi slices and fresh figs.8 fresh figs, 4 tbsp olive oil, ½ cup fresh spinach
- Place the flatbreads into the oven to bake for 10-12 minutes, until the dough looks firm and golden. Remove from the oven and drizzle each flatbread with balsamic glaze. Slice and enjoy.balsamic glaze
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Nathan Fleischer
loved this!