Name: Fig Focaccia
Yield: Yield
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

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.

Fig Focaccia

Rated 3.8 stars by 17 readers

Author

Yisrael Aharoni adapted by Helen Park

Servings/Yield

Yield 1 half sheet tray

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

For the bread

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)

For the topping

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

View Cart (0) Checkout

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.