antipasto / small bites pane / bread recipes

fig + rosemary focaccia

April 22, 2016

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there is really nothing i love more than bread. any kind of bread, i don’t discriminate. fluffy white bread, pumpernickel, rye, challah, brioche, baguette, na’an – i’ve never met a loaf (or bun or croissant or slice) i didn’t absolutely adore, and focaccia is no different. simple to make, served warm drizzled with good olive oil and sea salt, or sprinkled with fresh herbs, it’s a classic italian table snack.

fluffy but dense, i topped this beautiful loaf with fresh sliced figs that caramelized slightly in the oven and fragrant rosemary, and felt like i was on the coast in italy already. what better way to ring in patio season than to make a batch of this, serve it warm with good cheese, good prosciutto and a bottle of rose!? (hint, the answer is nothing). so go forth, make focaccia and enjoy your weekend!

fig + rosemary focaccia

2 instant dry yeast
1 1/2 cups of warm water
4 to 4 1/2 cups of ap flour
3 tablespoons olive oil
1/2 teaspoon sea salt
2 rosemary sprigs
4-5 ripe figs, sliced

• place the flour in a large bowl, and add the olive oil, salt, and yeast. mix well with a wooden spoon, then begin to add the water stirring constantly until you have created a shaggy dough.
• dump the dough out onto a lightly floured surface and knead for about 5-10 minutes or until the dough is smooth, adding additional flour as needed. place the dough in a lightly oiled bowl and cover to let rise 1 hour or until the dough doubles in size. meanwhile, preheat your oven to 450 degrees.
• gently punch the air out of the dough and shape into a disc. place onto an oiled baking sheet or cast iron pan, and spread the figs over top. scatter rosemary leaves and drizzle with olive oil and sea salt.
• let rise again for 20 minutes, and then bake in preheated oven for about 30 minutes until golden brown and crispy.
• cut into slices and serve warm

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