Plum & Ziger flatbread

Mix the flour with the boiling water. Mix for 2–3 minutes until a homogeneous mass forms. Cover the mixture tightly with plastic wrap and allow to cool at 5°C.

Slowly mix the flour, water, baker’s yeast and the prepared scald in the kneading machine for 1-2 minutes. Add the olive oil and continue mixing for 2–3 minutes. Towards the end of mixing, add the salt and gently knead to a smooth dough.

Dough rest: 60 minutes

Bring the plum pieces and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until reduced to approximately 75% of the original volume and a thick, spreadable consistency is achieved. Allow the filling to cool before further use.

Shelf life: up to 1 week refrigerated at 5°C.

Cream the butter with the sugar and lemon zest until light and fluffy. Gradually incorporate the egg yolks while mixing continuously. Add the Ziger (previously smoothed) and mix well.

Whip the egg whites with the sugar to a firm meringue. Gently fold the ground almonds into the meringue, then carefully fold the mixture into the butter–Ziger base. Use the finished mixture immediately.

Note: If using ricotta instead of Ziger, increase the quantity of ground almonds by 10%.

Scale pieces of 1’800 g from the focaccia dough. Round tightly, then roll into an elongated oval approximately 10 cm in length.

Place the dough pieces onto trays lined with silicone paper.

Cover the dough pieces and allow to rest at room temperature for approx. 15 minutes. Using a focaccia docker or fingertips, press indentations evenly into the dough.

Evenly distribute approx. 40 g of plum filling over each dough piece.

Pipe approx. 60 g of Ziger mixture onto the plum filling.

Bake in a moderately heated oven with the vent open until golden brown. Allow to cool after baking.

To finish, dust with icing sugar through a stencil to create a decorative pattern.