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Fig Focaccia

Fig Focaccia

Figs are one of the Seven species referred to in the bible, they speak of the bounty of the Land of Israel. Having any of the seven species at your table is considered a blessing and thus we treat these foods with additional respect, prioritizing making blessings and eating them before other foods.

Figs make their appearance in the late summer-early autumn and at their best, they give a syrupy sweetness to dishes, I love the idea of fruit in savory dishes so when I came across an old recipe for focaccia with grapes I couldn’t resist replacing the grapes with figs – the result is incredibly delicious and super seasonal.

*the focaccia dough is a wet dough, do not be tempted to add more flour to it, embrace the stickiness of the dough, the dough will look runny – do not fret, and you will have amazing results.

**though in no way difficult to make, there is quite a bit of waiting time involved, allow for 2 hours from start to finish to make the focaccia.

  • 450g (1 pound) plain (all-purpose) flour
  • 1 teaspoon kosher salt
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 310ml (1 ¼ cup) warm water
  • 4 tablespoons olive oil
  • 4 figs, trimmed and sliced
  • 1 small red onion, cut in half and finely sliced
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons extra virgin olive oil
  • Flakey sea salt
  1. Place the flour and salt into the bowl of a stand mixer fitted with the dough hook attachment. In a measuring jug, place the warm water along with the yeast and sugar. Allow the yeast mixture to sit for 10 minutes until it starts to foam. Once foamy add the 4 tablespoons olive oil. Add the yeast and oil mixture to the flour and with the machine on low, knead for 8-10 minutes until the dough is smooth and elastic. Place the dough in a large oiled bowl, cover the bowl and allow the dough to rise for 60 minutes until double in volume.
  2. Oil well a large baking tray 25x37cm (10×14 inches) approximately. Punch down the dough and press the dough into the pan, into a single even layer. Cover the dough lightly with a clean towel and allow to rise for 20 minutes.
  3. Heat oven to 200℃ (400℉).
  4. Oil your finger with olive oil and make dimples in the dough. Scatter the sliced figs, onions, and rosemary all over the focaccia season liberally with salt and drizzle with olive oil. Bake the focaccia for 20 minutes, or until the dough is golden brown.
  5. Focaccia is best served on the day it is made.