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1
Make the dough.
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2
Combine the yeast and 3/4 cup warm (110 degrees F) water in a large bowl; stir to dissolve the yeast, then set aside until foamy, about 5 minutes.
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3
Sift 3/4 cup flour into the bowl and blend with a wooden spoon until smooth.
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4
Add 1 teaspoon salt, a few grinds of pepper and the honey and mix to blend.
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5
Sift the remaining 1 cup flour into the bowl and mix until incorporated.
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6
Transfer the dough to a floured surface and knead until smooth, 3 to 5 minutes.
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7
Brush a large bowl with olive oil and add the dough.
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8
Cover with plastic wrap and let rest in a warm place until doubled in volume, about 1 1/2 hours.
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9
Roast the grapes.
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10
Preheat the oven to 400 degrees F. Toss the grapes with 2 tablespoons olive oil on a parchment-lined baking sheet.
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11
Roast until wrinkled, 12 to 15 minutes.
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12
Meanwhile, bring the vinegar, sugar and mustard seeds to a simmer in a small saucepan over medium heat.
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13
Cook until the liquid is reduced by about half, 5 to 8 minutes.
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14
Remove the grapes from the oven (leave the oven on) and let cool slightly.
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15
Combine the grapes and the vinegar mixture in a bowl; set aside.
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16
Cook the broccoli.
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17
Heat a large ovenproof saute pan over high heat.
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18
When it gets hot, remove from the heat and add 3 tablespoons olive oil and the broccoli; season with salt and the red pepper flakes.
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19
Return to the heat and cook, stirring from time to time, until the broccoli chars, 10 to 12 minutes, adding 1 more tablespoon olive oil and the garlic during the last 2 minutes of cooking.
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20
(Add a splash of water if the pan is too dry.)
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21
Place the pan in the oven and cook until the broccoli is tender, about 5 more minutes.
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22
Set aside to cool; leave the oven on.
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23
Prepare the ricotta.
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24
Put the ricotta in a medium bowl.
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25
Season with salt and stir in the thyme and 2 tablespoons olive oil.
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26
Taste for seasoning.
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27
Set aside.
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28
Roll out the dough.
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29
Press the dough gently and turn it out onto a floured surface.
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30
Divide in half and roll each piece into a loose ball.
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31
Cover with a kitchen towel and let rest 15 minutes.
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32
Flatten the dough, then roll out each piece into an 8-inch round.
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33
Place on a lightly oiled baking sheet.
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34
Cook the flatbread.
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35
Heat the remaining 2 tablespoons olive oil in a 9-to-10-inch ovenproof saute pan over medium-high heat.
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36
When it begins to smoke lightly, turn off the heat and add one round of dough.
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37
Return to medium-high heat and cook, pressing the dough gently with a spatula to keep it flat, until slightly brown on the underside, 2 to 3 minutes.
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38
Season the dough lightly with salt and pepper, then flip and press with the spatula.
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39
Pour off any excess oil from the pan.
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40
Add the toppings.
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41
While the underside cooks, spread half of the ricotta mixture on top.
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42
Arrange half of the grapes and broccoli on the ricotta.
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43
Transfer the pan to the oven to warm through, about 5 minutes.
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44
Transfer the flatbread to a cutting board, cut it into slices and top with parmesan cheese.
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45
Repeat to make another flatbread.
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46
Photograph by Penny de los Santos
