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| Fig focaccia |
Fig focaccia ingredients: 7g sachet dry instant yeast. 2
cups (300g) flour. 2/3 cup (100g) plain flour. 1 tsp honey. 1/3 cup (80ml)
olive oil. 6 figs, thickly sliced into rounds. 2 tsp thyme leaves. 2 tsp
marjoram leaves. 2 tsp vin santo or Marsala, Prosciutto slices, to serve
Fig focaccia recipe: In a large bowl, dissolve yeast in 1
cup (250ml) lukewarm water until frothy. add flours, honey and 2 tbs oil,
stirring until a dough forms. Transfer to a floured surface and knead for a 5
minutes. Add 2 tsp sea salt and knead vigorously for 10 minutes or until smooth
and elastic. (Alternatively, knead in an electric mixture fitted with a dough
hook. Shape into a ball, then in a lightly oiled bowl and cover with a clean
tea towel. Stand in a warm spot for 20 minutes or until slightly risen. using
your hands, shape the dough into a rectangle. Lay out on a floured bench with 1
short side closest to you. Fold the bottom third of the dough away from you
into the center, then fold the top third over the center, like you're folding a
letter. Stretch the dough out slightly, then repeat the folding process 2-3
more times- this will give strength and texture to you dough and is an
essential step to obtain a soft, airy and chewy focaccia. Press the folded
dough onto a lightly oiled 20cm x 30cm baking tray, cover with a tea towel and
stand in a warm spot for 2 hours or until doubled in size
