Savory Tomato Jam Flatbread

Topping:

Roasted Tomato Jam with Garlic & Herbs

2 oz prosciutto, pan fried until crispy

2 oz dry aged cheese such as Asiago or Parmesan, thinly shaved

Flatbread Dough:
¾ cup warm water, divided
1 tablespoon active dry yeast
2 1⁄3 cups all-purpose flour
1 teaspoon salt
¼ cup plus 2 tablespoons olive oil
1 egg white beaten with a teaspoon of water, for glaze

Flatbread: In a large bowl, mix ¼ cup plus 2 tablespoons of the warm water with the yeast. Set aside until the yeast dissolves and bubbles. Combine the flour and salt in a bowl, and mix well. Add the olive oil to the yeast. Mix in the flour. As the wet and dry combine, gradually add the remaining ¼ cup plus 2 tablespoons water, if needed (you may not need all of the water––you don’t want the dough to be sticky). Work in until incorporated and the dough is smooth. Cover with a clean kitchen towel. Let rest in a warm spot for 30 minutes.

Heat the oven to 450ºF. Line two 12″ x 17″ sheet pans with parchment paper. Pinch off pieces of the dough, each one a little larger than a golf ball. Roll each piece into a very thin 8-inch oval. Transfer two ovals of dough to each baking sheet. Brush with the glaze mixture. If desired, sprinkle with salt & pepper or chopped herbs.

Bake 5 minutes; rotate pans to ensure even baking, continue baking about 5 minutes longer or until the flatbreads puff up and are lightly browned on top.

Topping Remove baked flatbread from oven and spread with Roasted Tomato Jam, thinly sliced cheese and crumbled prosciutto.  If desired, return to oven briefly to melt cheese and warm jam, being careful to not let jam burn.  Cut into strips or triangles and enjoy!