Figs are once again in season and I find I am looking for new ways to use them everyday. We are lucky enough to have a large fig tree growing wild in the field behind our house, so I usually pick a basket or so of fresh, ripe figs every other day while they are in season. After making a number of jars of Spiced Fig jam, as well as my Fig Onion Relish, I decided to make a fig topped focaccia which was delicious. Although we enjoyed our focaccia simply topped with fresh sliced figs, chopped rosemary and coarse salt, it would also be great topped with slices of thinly cut prosciutto.
Deborah Mele 2011
- 2 Teaspoons Instant Dry Yeast
- 1 1/2 Cups Warm Water
- 4 to 4 1/2 Cups All-purpose Flour
- 3 Tablespoons Olive Oil
- 1/2 Teaspoon Sea Salt
- 8 Fresh, Ripe Figs
- 4 Tablespoons Extra Virgin Olive Oil
- Coarse Sea Salt
- Two Tablespoons Chopped Fresh Rosemary
- Place the flour in a large bowl, and add the olive oil, salt, and yeast.
- Mix well with a spoon, then begin to add the water stirring constantly until you have created a shaggy dough.
- Remove the dough to a hard, lightly floured surface and knead for about 5 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.
- Preheat the oven to 450 Degrees F.
- Punch down the dough and place onto an oiled baking sheet.
- Shape into either a circle or rectangle about 14 inches across.
- Slice the figs and cut off the stem ends.
- Lay the fig slices on top of the focaccia and sprinkle on some sea salt, chopped rosemary, and and then drizzle with the remaining olive oil.
- Let rise 20 minutes, and then bake about 20 minutes, or until golden brown and crisp.
- Cut into slices and serve warm.