Fig Focaccia makes a great hors d’oeuvres, any time of the year. Picture serving this Fig Focaccia at the beginning of a warm gathering of friends accompanied by some wonderful mulled wine.
Did you know that the only difference between pizza and focaccia is the thickness of the dough? Instead of being baked immediately after shaping, focaccia dough is left to rise a second time before baking. The history of focaccia bread goes back a long time-all the way back to ancient Rome, to be exact.
Want to make this really easy? Go to Trader Joes and get their prepared pizza dough and make this as a fig and cheese pizza. Nobody kneads (chuckle) to know!
Adapting our Fig Focaccia
Any recipe is not perfect until you’ve added your own touch to it. At Waxing Kara Honey House we encourage you to play with your food. Change up this recipe. Here are some ideas –
- Make this focaccia in a 20 inch pizza pan or a 10×15 inch rectangular baking pan. Round or rectangular, whatever is easiest for you.
- Change up your cheeses or even blend them. Herbed goat cheese and bleu cheese pair nicely with figs, so does gorgonzola. It’s all a matter of your personal preference.
- Add toppings like slivered almonds or candied pecans or a few pieces of prosciutto.
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
For Focaccia Dough
- 3 1/2 c unbleached bread flour
- 2 tsp. quick-rise yeast
- 1 tsp. kosher salt
- 3 tbsp. extra virgin olive oil plus extra for brushing
- 1 1/4 c filtered water warm
For Fig Topping
- 1 tbsp. extra virgin olive oil
- 5 oz parmesan cheese or goat
- 1 tbsp. Waxing Kara Honey
- 8 fresh figs halved
- 1/2 tsp. coarse kosher salt
- 1 sprig fresh chopped rosemary
In a large bowl, combine the flour, yeast, and salt. Using the wooden spoon, stir to mix well.
Add 3 tablespoons olive oil. While stirring, gradually add 1 1/4 cups warm water until all of the flour has been absorbed and a dough forms.
Using your hands, gather dough into a ball and transfer to a well floured work surface. Knead until soft and elastic and no longer sticky, about 10 minutes. Add more flour if needed to reduce stickiness. Keep the work surface well floured.
Place dough in a warmed, lightly oiled bowl, turning several times to coat with oil. Cover with kitchen towel and let rise in a warm place until doubled in bulk, up to 75 minutes.
Position a rack in the lower part of an oven and preheat to 420°F. Brush deep wide baking pan or pizza tray with olive oil and set aside.
Punch dough down and transfer to floured surface. Knead a few times, allow to rest for 5 to 6 minutes. Use your fingers to push and press the dough evenly over the bottom of the pan.
Cover with a kitchen towel and let rise for another 20 minutes or until the dough dimples when pushed with your fingertip. Use the tips of your fingers to dimple the entire top of the focaccia.
Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations.
Break the cheese into small pieces and scatter it across the dough.
Drizzle Eastern Shore Honey on top and arrange sliced figs on top in an even layer and sprinkle with coarse kosher salt and chopped fresh rosemary.
Bake 30 minutes until golden brown, and cool to room temperature before slicing.