Apple, Cheddar, and Fig Focaccia
User Reviews
5
Apple, Cheddar, and Fig Focaccia
Description
Apple, Cheddar, and Fig Focaccia is a bread featuring a yeasted base topped with a combination of fruit and cheese. The dough is made with yeast, water, salt, and flour, resulting in a sticky and somewhat ragged texture before rising. After the first rise, it's gently pressed out onto a baking sheet and left to rest again. Thin apple slices soaked in lemon juice prevent browning, while figs and shredded sharp cheddar add sweet and savory notes. Fresh rosemary leaves and kosher salt sprinkle on top add brightness and a touch of herbal earthiness.
The focaccia bakes at a high temperature, which helps develop a golden crust with a tender interior. Its balance of sweet fruit, sharp cheese, and fresh herbs creates a layered flavor profile different from plain breads. It works well as a snack bread or beside soups and salads.
Ingredients
- 2 tsp yeast one packet or 1/4 ounce) be sure it's fresh!, dry
- 2 cups water warm at 105-110F
- 2 tsp table salt
- 4 cups all-purpose flour or bread flour; usually all-purpose used
- extra virgin olive oil about 1/4 cup plus extra for oiling the bowl
- 2 apple small
- lemon juice (for soaking the apples)
- 6 ounces fig Sun Maid Golden or Orchard Choice Mission varieties
- 1/2 cup cheddar cheese shredded sharp
- rosemary fresh leaves; do not use dried
- kosher salt or sea salt, for sprinkling over the top
Instructions
- Mix the yeast and warm water in a large mixing bowl. Stir in the salt and 2 cups of the flour and mix into a soft sticky dough.
- Add the remaining 2 cups of flour and mix well, the dough will still be sticky and ragged.
- Oil a clean bowl and transfer the dough to the oiled bowl. Cover with plastic and let sit in a warm spot for one and a half hours.
- Preheat the oven to 425F
- Turn the risen dough out onto a baking sheet lined with a silpat mat, or parchment paper. Press it out gently with oiled fingers to fit the pan. Don't worry if you can't get it quite that large, you can fix that later. Cover loosely with plastic and let sit in a warm place for 30 minutes. You can also cover the dough with another baking sheet, which works well since plastic can sometimes stick to the top of the dough.
- While the dough is resting, prepare your toppings. Slice the apples into thin rounds and soak in lemon water to prevent browning. Slice the figs.
- Using your fingers, dip them into the olive oil and then make little dimples all over the dough. The oil will pool in the little indentations. Don't skimp here, that oil will flavor the dough and give it great texture as it bakes, too. Take this opportunity to nudge the dough to the edges of the pan, and ensure that it's of even thickness across.
- Sprinkle the cheese over the dough, then half of the rosemary. Top with the apple slices and figs, overlapping the apples slightly. Shower lightly with sea salt and then drizzle olive oil over the apples. I like to use a brush to brush it over the surface of the apples.
- Bake in the preheated oven for 35 minutes or until golden. Rotate the pan once during cooking.
- Drizzle with more oil, and shower with a little more sea salt. Sprinkle on the remaining rosemary and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 5mg | 2% |
| Sodium | 420mg | 18% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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