Peju's Mediterranean Flatbread with Fig Jam, Prosciutto, Shaved Pecorino, Dressed Arugula

This flatbread topped with fig jam, prosciutto, pecorino, and arugula salad will be devoured as fast as you can make them!

Servings: 4–8

Cook Time: 1 hour 15 minutes prep / 4+ hours rising

Cuisine: Mediterraneran

Source: Recipe and photo courtesy of Peju.


1 package (1/4 ounce) active dry yeast

3/4 cup warm water (110° F – 120° F)

extra-virgin olive oil

2 cups flour

1 teaspoon salt, in two parts

¼ teaspoon black pepper

4 tablespoons Herbs de Provence or other dried herbs

1 clove garlic, finely minced

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon red wine vinegar

¼ cup Peju Roasted Garlic Grapeseed Oil

1 cup arugula

jar of fig jam

4 ounces prosciutto

wedge of pecorino


In the work bowl of an electric mixer, whisk the yeast into the warm water and let the mixture stand for about 10 minutes, or until a gentle foam blooms across the surface. The water must be under 120° F or it will kill the yeast.

Whisk in 1/4 cup olive oil and add the flour and ½ teaspoon of the salt. Using the mixer’s dough hook or paddle stir on low speed until the flour is combined.  Increase the speed to medium and knead the dough for 7-8 minutes, until the dough is still sticky to the touch but stays on the dough hook in one piece.

Lightly oil a large bowl and scoop the dough into it. Cover with plastic and chill for a minimum of 2 hours or overnight. The dough should double in volume.

About 2 hours before baking, place 2 tablespoons extra-virgin olive oil and the dough on a heavy baking sheet and cover it with plastic.  Let it rest and rise again for 1 ½ hours at room temperature.

Preheat oven to 375° F.

Press the dough onto the baking sheet using your hands to stretch and pull it into the corners – into a flat 10 to 12-inch rectangle. Make dimples in the dough with your fingertips which creates little pockets for the oil and dried herbs to collect in and brush the dough with the remaining 2 tablespoons extra-virgin olive oil. Sprinkle the dried herbs evenly over the dough and then sprinkle the whole bread with the remaining ½ teaspoon of salt.

Let the dough rest for at least 20-30 more minutes, uncovered and at room temperature. Bake for 15 minutes, until golden on the edges and cooked all the way through in the center.

To make the vinaigrette:
 Put garlic, Dijon mustard, lemon juice, vinegar, Peju Roasted Garlic Grapeseed Oil, salt and pepper in a bowl and whisk until thick. Toss with arugula.

Cut flatbread into pieces, spread with fig jam, a piece of prosciutto, and a shave of pecorino. Top with bit of arugula salad and serve. Make extras as they will be devoured as fast as you can make them!

Recipe Courtesy Of


Peju’s Rutherford estate has been home to Ariana and Lisa Peju since they were children. It was their parents who, in 1983, founded the winery. Today, Peju is still a family-owned and -operated winery with daughters Lisa and Ariana at the helm.