| Directions |
- First make the dough- pour 100ml of the warm water into a small bowl and then sprinkle the dried yeast over the surface. Leave for 5 mins.
- Meanwhile sift the flour into a bowl, add the salt and make a well. After five minutes the yeast should have started bubbling on the surface. Use a fork to gently whisk the yeast through the water. Add the olive oil to the yeast mixture, then pour it all into the dry ingredients.
- Keep the rest of the warm water on hold and you gently start in the middle and work the liquid into the flour, adding more water as needed. When the starts to come off the sides,remove it from the bowl onto a floured surface and knead for 5 minutes until you have a smooth elastic ball.
- Place in a clean bowl, drizzle with olive oil, cover with cling wrap and leave in a warm place to rise for 1 hour.
- Knock the dough back, and knead briefly, then place back in the bowl to rest. Preheat oven to 220C.
- Take golf ball size pieces of dough and use semolina generously to help roll out into rustic rounds about 10cm diameter.
- Place rounds onto an oiled tray.
- Crumble ricotta over each, leaving a 1cm border, then sprinkle each with a pinch of sea salt flakes.
- Rip figs in half and place two halves on each base.
- Drizzle with olive oil, and place in the bottom of the preheated oven.
- Bake for 4 minutes then rotate tray and bake for another 4 minutes.
- Bases should be golden on the bottom and starting to colour around the edges.
- Place pizzettes onto plates and scatter thyme flowers and hazelnuts, and drizzle a generous amount of truffled honey.
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