Flatbread With Fresh Figs, Monterey Jack, Blue Cheese And Red Wine Reduced Vinaigrette

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1 cup fruity dry red wine

1 tablespoon fennel seeds

1 tablespoon black peppercorns

4 sprigs fresh thyme

3 tablespoons rice wine vinegar

Kosher salt

1/2 cup extra-virgin California olive oil

2 tablespoons honey, or as needed

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)

2 cups warm water (105 to 115 degrees F)

5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic

2 teaspoons fine sea salt

Extra-virgin olive oil

1 1/4 cups grated Monterey Jack cheese

8 fresh ripe figs, quartered

4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled

Fresh flat-leaf parsley leaves

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