Stuffed Fig Focaccia Bread

Name: Stuffed Fig Focaccia Bread
Prep time: 2 h
Cook time: 25 min
Yield: 8 people
Ingredients: 1 3/4 cups water; 2 1/4 teaspoons active dry yeast; 1 tablespoon honey; 5 cups all-purpose flour; 2 teaspoons garlic powder; 2 teaspoons kosher salt; 1 cup extra virgin olive oil; 6 fig; 6 fig; 2 to 3 ounces blue cheese; 3 lices prosciutto; 4 tablespoons rosemary; pinch sea salt

User Reviews

5

6 reviews

Excellent

Prep Time
2 hrs
Cook Time
25 mins
Servings
8 people
Course
Side Dish
Cuisine
American

Stuffed Fig Focaccia Bread

Kian Mendoza

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This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It's delicious and pretty!

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Ingredients

Servings

1 3/4 cups water warm
2 1/4 teaspoons active dry yeast
1 tablespoon honey
5 cups all-purpose flour plus more for your workspace
2 teaspoons garlic powder
2 teaspoons kosher salt
1 cup extra virgin olive oil
6 fig sliced, whole fresh
6 fig whole fresh
2 to 3 ounces blue cheese plus more for sprinkling on top if you wish!
3 lices prosciutto
4 tablespoons rosemary plus more for garnish, chopped fresh
pinch sea salt flaked

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Instructions

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In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.
Preheat the oven to 425 degrees Slice the fresh figs. To stuff the whole figs, take each fig and slice and “x” in the bottom center to create a little opening. Press about 1/2 an ounce of blue cheese inside the center of the fig. Wrap each fig with half a slice of prosciutto.
Press the slice figs and the stuffed figs into the focaccia bread dough. Sprinkle with fresh rosemary and flaked salt. Bake the focaccia for 20 to 25 minutes, or until golden on top and crunchy on the edges. Let cool slightly before slicing!