Bayley Hazen Blue & Medjool Date Flatbread

Dates and Blue Cheese have been an iconic pairing since time immemorial. Together dates and blue cheese create a delightful contrast of flavors; the sugary sweetness of the Medjool dates balance out the peppery profile of the Bayley Hazen Blue.

We then got this idea; what better way to enjoy this combination than on top of a flatbread? A soft, and plush bed makes a perfect vessel for this classic pairing.

This flatbread is perfect as a dessert, snack, or whatever the occasion calls for.

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50 MINUTES PREP TIME (PLUS DOUGH PROOFING) / 15 MINUTES COOK TIME/ 8-10 SERVINGS

EQUIPMENT:

• Stand Mixer With Dough Hook (Optional)

• Medium Sized Bowl

• Measuring Cup

• Thick Baking Sheet

• Rolling Pin

• Sharp Pairing Knife

INGREDIENTS FOR THE FLATBREAD

• 2 (~300g) Cups All Purpose Flour

• 1 Teaspoon Sugar or Honey

• 1.5 Teaspoons Instant Yeast

• 1 Teaspoon Salt

• 3/4 (180g) Cups Warm Water

• 2 Tablespoons Olive Oil

• Herbs Of Choice (Optional)

TOPPINGS:

• Bayley Hazen Blue

• Chef Shred

• Rancho Meladuco’s Medjool Dates

• Shallots

• Honey (Optional)

• Balsamic Vinegar/Balsamic Reduction (Optional)

INSTRUCTIONS:

1. Measure all the ingredients: Measure all your ingredients for the flatbread and put them into the bowl of a stand mixer or a medium-sized bowl.

   Start by mixing the dry ingredients and slowly pour in the liquids. If the dough is too watery, add a little bit more flour. If the dough is too dry, add a little bit more water. We’re shooting for a dough that is about 60% hydration, so tune the recipe to your flour’s behavior accordingly.

2. Mix: If on a stand mixer, set on low for 2 minutes. Then increase speed to medium/low for 6 more minutes or until all the ingredients are incorporated.

   If mixing by hand: on a medium bowl, mix until all ingredients are incorporated. Then knead the dough for 10 minutes.

3. Let the Dough Rest: Take the dough out of the stand mixer. Drizzle olive oil into a medium pan, and gently place the dough into a bowl. (Kiss it for good luck)

   Cover with a kitchen towel and let rest until it doubles in size. Around 30-40 minutes.

4. Preheat the Oven: Set your oven to 500 degrees Fahrenheit/260 degrees Celsius.

   Place your baking sheet in the oven to heat.

5. Prep the Toppings: While you are waiting for the dough to rise thinly slice your shallots, slice your plump Medjool dates in half or quarters, and crumble your Bayley Hazen Blue.
   For our iteration, we caramellized the shallots. Once golden and soft, we mixed in the sliced medjool dates and, once thickened, deglazed with balsamic vinegar. The result was a dark, sweet onion and date compote with a touch of acidity from the balsamic.

6. Roll Out the Dough: With a lightly dusted rolling pin roll out your dough to match the size of your baking sheet. Press down with your hands to make sure the sides are thicker than the center.

   Take out your hot sheet, drizzle a little bit of olive oil on it, and make sure it is coating every single part of the sheet.

   Gently place the dough on the sheet, and add the dates and the shallots. Sprinkle an initial layer of Bayley Hazen Blue and augment with additional Chef Shred if you want it cheesier.

7. Cook the Flatbread: Place your baking sheet back in the oven for 10-15 minutes, or until golden and crispy.

8. Remove From the Oven: Remove the baking sheet from the oven and immediately scatter the Bayley Hazen Blue over the top so it starts to melt.

   Drizzle honey over the flatbread to your heart’s desire for some extra (healthy) sweetness.

9. Dig In!