This date and goat cheese flatbread pairs a homemade rosemary flecked dough with tangy goat cheese, sweet Medjool dates and fresh, peppery arugula- it’s heavenly!
I’m telling you, once you’ve got a good flatbread dough recipe down, a whole world opens up of flatbread possibilities. I’ve used the same base flatbread recipe in so many ways, from my Mediterranean Vegetable Flatbread to this Roasted Sweet Potato Flatbread, interchanging the herbs to suit the toppings- for today’s Goat Cheese and Date Flatbread recipe I used fresh rosemary!
why this flatbread flavor pairing works so well
The earthy rosemary lends just the right amount of fragrance and flavor to the dough to complement the toppings: goat cheese, Natural Delights’ Whole Fresh Medjool Dates, arugula and toasted pine nuts.
The sweet, soft dates and creamy, tangy goat cheese are beautiful together.
A dose of freshness from peppery arugula and some welcome crunchy texture from toasted pine nuts complete the dish.
Natural Delight’s Whole Fresh Medjool Dates really shine in this flatbread recipe. They’re raised on sunshine in Bard Valley, where high heat, low humidity and plentiful water meet- and it shows! Those plump, soft slices are the best part of each bite.
how to make a quick and easy flatbread dough from scratch
- In a large bowl whisk together active dry yeast, sugar, flour, salt and rosemary, then add water in a steady stream and stir with a wooden spoon until the dough forms into a ball. Knead the dough on a floured surface until smooth and elastic. You can also do this step in a food processor.
- Coat the ball of dough in 1 teaspoon olive oil to prevent sticking. Place the dough in a bowl and cover it with a clean dishtowel. Leave it to rise in a draft free area until it has doubled in size (about an hour).
- When the dough has doubled in size, punch it down and knead into a smooth ball. Then use a rolling pin to roll it into a 9-10 inch circle about 1/2 inch thick.
From here you can grill it or cook it in a skillet. Just remember to brush each side with olive oil.
tips for making date and goat cheese flatbread
- When resting the dough, rub it with olive oil to prevent it from drying out, cover it loosely with a clean kitchen towel and leave it in a warm, draft-free area. I like to stick it in the oven- mine has a proof setting which keeps the oven warm but not hot. But even keeping it in an oven that’s turned off will keep the temperature consistent.
- I highly recommend grilling the flatbread, but you could also cook the bread in a skillet on the stove- just brush each side with some olive oil as it cooks.
- Once the flatbread is cooked, let it cool a bit before applying the toppings, otherwise the goat cheese could melt and run, and the arugula could start to wilt.
- Leftovers of this date and goat cheese flatbread are amazing! Just warm it back up in a 350 F oven.
check out my other flatbread recipes!
- Grilled Mediterranean Vegetable Flatbread Pizza
- Zucchini Crust Flatbread with Asparagus & Nasturtium
- Grilled Naan Flatbread with Harissa Yogurt
- Roasted Sweet Potato Flatbread with Ricotta
If you give this Date and Goat Cheese Flatbread a try, please leave a comment/rating below and share it on social with #LePetitEats!
Date and Goat Cheese Flatbread
This date and goat cheese flatbread pairs a homemade rosemary flecked dough with tangy goat cheese, sweet Medjool dates and fresh, peppery arugula.
For the dough:
- 2 1/4 teaspoon active yeast
- ½ teaspoon sugar
- 1 ¾ cup flour
- 1 teaspoon salt
- 1 tablespoon fresh rosemary chopped
- ¾ cup lukewarm water
- 1 teaspoon olive oil
For the flatbread toppings:
- 1 tablespoon olive oil for brushing
- Salt and freshly ground pepper to taste
- 4 ounces goat cheese room temperature
- 1 cup loosely packed arugula
- 1/3 cup pitted sliced dates
- 1 pine nuts toasted
- In a large bowl whisk together the yeast, sugar, flour, salt and rosemary until combined. Add the water in a steady stream and stir with a wooden spoon until the dough forms into a ball. Knead the dough on a floured surface until smooth and elastic.
- Coat the ball of dough in 1 teaspoon olive oil. Place dough in a bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour. When the dough has doubled in size, punch down and knead lightly into a smooth ball. Use a rolling pin to roll the dough into a 9-10 inch circle about 1/2 inch thick.
- Preheat a grill pan over medium heat. Brush one side of flatbread lightly with approximately 1/2 tablespoon olive oil. Add flatbread to the grill pan and cook for 1-2 minutes each side or until bubbles start to appear on the surface. Brush the top with the remaining 1/2 tablespoon olive oil and flip. Cook for another 1-2 minutes,
- Remove from heat, season with salt immediately and let cool for a few minutes before adding toppings. Once cooled slightly, spread goat cheese evenly over the flatbread. Top with arugula, dates and pine nuts. Season with salt once more. Slice into wedges and serve.