Fig & Rosemary Focaccia
When in season there is no better way to top focaccia than fig and rosemary. If making focaccia outside of the fig season I turn to good quality olives. This first cousin of fougasse is so easy to make and great served warm as an antipasto or used to make great sandwiches – it is delicious toasted too.
Makes 1 large loaf
500g strong bread flour
2 scant tsp fine sea salt
1 sachet fast action yeast
2 tbsp olive oil
400ml lukewarm filtered water
2-3 sprigs rosemary; leaves removed
2-3 sprigs thyme; leaves picked
6 figs; halved or 25 – 30 good quality pitted marinated olives
Olive oil
Sea salt flakes
Instructions
- In a large bowl, mix together the flour and salt. In a separate bowl or jug, mix the yeast into the water before adding the olive oil.
- Make a well in the centre of the flour and stir in the wet mix. Bring the dough together and knead for 5 minutes.
- Add a little olive oil to the bowl and continue kneading for another 5 minutes. Cover the bowl and leave to prove 2 hours or until the dough has doubled in size.
- Line a baking tray ( 26 x 36cm) with baking parchment or use a dusting of semolina flour. Transfer the dough to the baking tray and using your fingers, knock the dough back and spread it out to roughly cover the base. Place in a large plastic bag – or cover with an opened-out smaller bag, leave to prove for 1 hour.
- Preheat the oven to 200ºC fan. Uncover the loaf and press the olives or fig halves into the dough at regular intervals. Sprinkle over the rosemary and thyme, drizzle over olive oil and finish with sea salt flakes. Bake in the centre of the oven for 20 minutes or until lightly golden brown. Generously drizzle over a little more olive oil before serving.
JAMx
