Ingredients
450g bread flour
325g warm water
4g instant yeast
10g sea salt
3g white sugar
4 tbsp. (0.5 stick) unsalted butter
2 cloves garlic, minced
2 tsp. Crossroads | Za’atar
Fig Jam
2 lbs. fresh figs, like Mission or Brown Turkey
Juice from half a lemon
A pinch of salt
For Serving
Buratta cheese
Prosciutto
Fresh basil
Olive oil
Balsamic vinegar
Preparation
For the bialy dough: In a Cambro with a lid or large bowl, mix flour and warm water together with your hands until fully incorporated. Cover with a lid or towel and allow to rest for 30 minutes for the flour to fully absorb the water (autolyse).
Sprinkle over yeast, salt, and sugar and mix into the dough by hand until fully incorporated. This step should take about 5 minutes of mixing. Cover and allow to rise for 1.5 hours at room temperature (bulk fermentation).
After 1.5 hours have passed, perform a few folds on the dough (picking up one side and folding it over on itself, making sure to repeat on all sides). Place back into the container with the smooth side up and refrigerate for at least 6 hours or up to overnight (cold fermentation).
About an hour before shaping, remove dough from the fridge and allow to come to room temperature. Cut dough into quarters, then half each quarter until you have eight equally sized pieces. Shape each piece into a taught ball and roll with your hands until smooth.
Place on a parchment lined baking sheet at least 4 inches apart, then place a small cup or bowl on each and press down firmly. Make sure the surface of the bowl that is touching the dough is well oiled to prevent sticking. There should be an even ring of dough visible around the outside of the bowl. This step will help form the divot in the final bialy.
Cover with a towel and allow to proof for one hour, or until the dough has about doubled in size. Meanwhile, place butter and garlic in a small saucepan until completely melted and fragrant. Allow to cool slightly before brushing the dough. Preheat oven to 425 F and gently remove bowls from each bialy. Brush garlic butter on the outside ring of each bialy, then dust with Crossroads | Za’atar. Bake for 8-10 minutes or until bialys are golden brown and cooked through.
For the fig jam: Stem and quarter the figs, then place in a saucepan with sugar and salt. Cook over medium heat until bubbling, then reduce heat slightly and allow to cook for 30-45 minutes or until figs are broken down and softened.
Remove from heat and mash figs with a potato masher or a fork until no large pieces remain. Pour into an airtight container and set aside. This jam will keep in the refrigerator for up to 3 months.
When ready to serve, spread fig jam in the center of each bialy, then top with burrata, ribbons of prosciutto, fresh basil, and drizzle with olive oil and balsamic vinegar. Finish with a sprinkle of flaky salt, and voilà. Enjoy!
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