The other day in a whim I bought some fresh figs, they were discounted and forlornly looking for a home on the shelf of my local supermarket and so I took pitty on them.  I have never used fresh figs before though I have come across plenty of recipes over the years that do, so I was keen to try.

It seems that goats cheese it a common companion, but obviously that was out of the equation for me, so I had a rethink and decided upon olives and herbs in a flatbread combo. You could try adding some of this feta to the mix!

I have previously posted the flatbread inspired experiments below with success so it seemed like a good opportunity for my figs too...a sweet and salty Mediterranean vibe!

Check out... The basic GF flatbread (the one that started it all off) 10 min pizza, Mediterranean foccacia, Fruity coconut sweetbread ...or rip up and double-bake the basic flatbread to make these crazy crunchy croutons!

The basic flatbread recipe works both with GF flour mix and spelt (spelt is a little lighter) so feel free to use the flour combos you are most familiar wih, similarly I anticipate that any dairy-free yoghurt (or regular for non-vegan) could be used here though I have only tried soy.

Slice the flatbread into fingers or wedges for a great summer salad topper or to accompany a dip. I loved the more unusual sweet and salty flavour, and the moist squidgy fig pieces..

Recipe: Fig and Olive Flatbread- gluten free

Makes 2 flatbreads

Ingredients:

100g GF self raising flour

(I used Doves Farm mix which contains rice, potato, tapioca, maize and buckwheat flours) or regular flour/spelt if non GF

1 tsp dried thyme or rosemary

2 tsp balsamic vinegar

75g vegan yoghurt

30m water

2 fresh figs- quartered

Handful of olives- sliced

Sea salt

Coconut oil to glaze

Method:

Prepare the figs and olives and set aside.

Mix the flour and dried herbs and salt in a medium bowl then add the yoghurt, balsamic vinegar and water and stir through, using your hands at the end as necessary. This should result in a lovely soft dough.

Divide the dough into 2 equal sized pieces and form circular patties with your hands approx. 1cm thick. Dust lightly with a little more flour if they are quite sticky to touch. Lay on the parchment lined baking sheet.

Press the fig and olive slices cut side up into the dough. Drizzle or brush the surface of the dough patties with a little melted coconut oil and then sprinkle with the sea salt

Bake in a pre-heated oven at 200C for approx. 20 mins until the tops are slightly golden and fruit caramelised. Serve immediately.