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1
Mix water and yeast and let stand 15 minutes.
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2
Gradually pour in 2 cups of the flour mixture and to incorporate.
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3
Mix for about 1 minute to form a sponge.
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4
Let stand, covered for at least an hour.
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5
Put sponge in the bowl of a standing electric mixer.
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6
Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough.
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7
Remove from bowl and knead until smooth for approximately 7 minutes.
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8
Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours.
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9
Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick.
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10
Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork.
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11
Bake for 10 to 12 minutes until lightly golden brown.
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12
Place all ingredients in a food processor and process until smooth.
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13
Spread each flatbread with a few tablespoons of the pesto.
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14
Top the pesto with the merguez, ramps, manchego and tomatoes.
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15
Season with freshly ground black pepper.
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16
Place the flat bread back in the oven and bake for 5 minutes to heat through.
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17
Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano.
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18
To oven roast tomatoes - slice plum tomatoes in half, lengthwise, brush with oil and season with salt and pepper.
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19
Place in a 300 degree oven on a baking sheet and bake for 45 minutes
