I love focaccia, these Italian flat breads flavoured with lots of different ingredients. Perfect for an apéritif or barbecue! After my Focaccia with cherry tomatoes & black olives, hre is my new version with figs and goat’s cheese.
Serves 4 – To start one day before
150ml lukewarm water
1 teaspoon honey
15g fresh yeast
3 talespoons olive oil
1 teaspoon salt
1 tablespoon water
1 teaspoon coarse sea salt
4 dry figs
50g goat’s cheese
1 sprig fresh rosemary
The day before, blend together fresh yeast, lukewarm water and honey. Leave on the side for 10 minutes. Add one tablespoon olive oil.
Blend in your food processor or bread machine the previous mixture with flour and salt. Leave to rise in the fridge overnight (or for 2 hours in a warm place if you are in a rush).
Preheat the oven th7/200°C.
Take your dough out of the fridge and knead it to release the air it contains. Place it in a hig ovenproof dish covered with greaseproof paper. Using both hands, spread the dough in your dish. It should be quite thick, 4 to 5 cm. Cover with a clan coth and leave to rise in a warm place for half an hour.
Blend one tablespoon water with 2 tablespoons olive oil. Spread on your focaccio using a paintrush. Cut your cheese and figs into large bits. Place on your bread, pressing gently in order to integrate them to the dough. Sprinkle with coarse sea salt and rosemary.
Bake for 20 to 25 minutes.
Serves warm or cold, with olive oil (just like in Italian restaurants).