Fig Focaccia
This delicious, savory focaccia courtesy of the Israeli celebrity Chef Yisrael Aharoni is a great way to celebrate fig season. The bread itself is excellent, so feel free to change up the toppings for focaccia Fridays.
Category
Bread
Servings/Yield
Yield 1 half sheet tray
Author
Yisrael Aharoni adapted by Helen Park
This delicious, savory focaccia courtesy of the Israeli celebrity Chef Yisrael Aharoni is a great way to celebrate fig season. The bread itself is excellent so feel free to change up the toppings for focaccia Fridays.
Ingredients
2 tsp dry yeast (6g)
2 cups water (500g)
5 cups all-purpose flour (750g)
3 Tbsp sugar (36g)
-
3T olive oil (41g) + more for oiling the trays
2 tsp salt (8g)
2 small onions thinly sliced
-
3 Tbsp olive oil + some for drizzling
6 leaves sage, torn
2 Tbsp thyme leaves
12 figs, cut into ¼’s
-
Salt to taste
-
Pepper to taste
Sugar to taste
For the bread
For the topping
Directions
Combine the yeast and water in a bowl and leave to bloom for 30 minutes.
In a mixer fitted with a dough hook, add the flour, sugar, olive oil, and yeast water and knead on medium speed for 5 minutes.
Add the salt and knead for 2 more minutes, the dough should be soft and sticky.
Remove the dough to an oiled bowl, turning it to coat with oil.
Cover the bowl and proof for 1 hour and 30 minutes. The dough should double in size.
Punch the dough down, cover, and proof again for another 30 minutes.
Generously oil the tray on the bottom, insides, and corners – be generous.
Place the dough into the tray, pushing and pulling the dough to evenly cover the bottom of the tray. Dock the dough with your fingers as you go. If the dough snaps back, let the gluten rest a few minutes and continue shaping to get the dough all the way to the sides and corners.
Mix the onion, olive oil, salt, pepper, sage, and thyme.
Press the mixture all over the dough, again docking with fingers as you go.
Place the figs on top, pushing them into the dough.
Drizzle with olive oil and sprinkle lightly with sugar.
Cover and leave to rise 30 min more.
Heat the oven to 500°F.
Bake the bread for 20 minutes or until golden brown and cooked through.
Recipe Note
Recipe Notes
The dough makes 1 half sheet tray and can be split into 2 quarter sheet trays if you want to bake more flavors at the same time.
The Riviera herbs can be used in place of sage and thyme.
This recipe would a great place to use Pierre Poivre as the pepper.
Recipe by Yisrael Aharoni adapted by Helen Park
Variations and Ideas
Top the dough with your favorite toppings in season, a heavy snow of Parmesan cheese, or just some good salt and pepper.
Questions? Contact helen@laboiteny.com
