This dimpled Italian flat bread, with a yummy fig and sweet onion topping is perfectly crisp on the outside, yet soft and chewy in the middle.
When I saw the theme for this months Breadbakers , I knew exactly what I was going to make. I love that Wendy from A day in the life on the farm, picked Hearty Fall Breads.
I know I have been talking a lot about my friend Lisa and her fantastic 40 year old fig tree, but if it wasn’t for that tree, I would not have made this fig Focaccia. I think figs scream fall and what better way to enjoy a fresh fig then baked on top of a beautiful loaf of Focaccia bread?
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Fig Focaccia
Ingredients:
2 teaspoons rapid rise yeast
1 cup water
2 tablespoons white sugar
4 cups flour
1 tablespoon sea salt
1/4 cup olive oil
toppings
2 tablespoons olive oil
1 small vidalia onion sliced thin
10 figs cut in half
1 teaspoon sea salt
1/2 teaspoon black pepper
Directions:
In a bowl mixer fitted with a dough hook prove the yeast by adding it to the water and sugar. Let it it for 5-10 minutes until it looks foamy. Turn the mixer on low and slowly add the flour. Once the flour is incorporated add the sea salt and olive oil. Continue to use the dough hook for about 10 minutes or until the dough is smooth and elastic.
Remove the dough from the mixer and put into a oiled bowl turning to coat all of the dough. Place plastic wrap over bowl and allow to rise until doubled in size about an hour. Remove the dough and place on a greased sheet pan form into a round disk. Allow to rest 15 minutes.
In the meantime put the olive oil in a saute pan and caramelize the onions for about 15 minutes over medium heat.
Preheat your oven to 400 degrees
Dimple your dough with your fingers. Brush the surface with more olive oil and add the onions and figs to the top of the bread. Bake on the bottom rack for 15-20 minutes or until golden brown.
Let’s take a look at the other Fall Flavors being shared today
- Apple Crumb Quick Bread from Food Lust People Love
- Apple Raisin Bread from Bakers and Best
- Apple Raisin Bread from A Shaggy Dough Story
- Browned Butter Butternut Squash Bread from Sizzling Tastebuds
- Buttermilk Wheat Bread from Magnolia Days
- Eggless Apple Sage Cheddar Scones from Spill the Spices
- Fall Harvest Bread from Hezzi-D’s Books and Cooks
- Fig Focaccia from My Catholic Kitchen
- Harvest Grains Bread from Hostess At Heart
- Mr. Potato Bread from What Smells So Good?
- Multigrain Bread With Seeds from Sneha’s Recipe
- Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
- Pumpkin Bread Bowls from La cocina de Aisha
- Pumpkin Bread Dinner Rolls from Sara’s Tasty Buds
- Pumpkin Bread Rolls from Spiceroots
- Pumpkin Bread Rolls from I Camp in my Kitchen
- Pumpkin Cinnamon Rolls from Recipes Food and Cooking
- Pumpkin Dinner Rolls from Bread Therapy
- Pumpkin Hand Pie from CookingClub
- Pumpkin, Poppy & Papaya seeded Breadsticks from G’Gina’s Kitchenette
- Pumpkin Raisin Bagels from Cook’s Hideout
- Pumpkin Scones from A Baker’s House
- Red Grape, Olive & Goat Cheese Schiacciata (Tuscan Focaccia) from Ruchik Randhap
- Sesame Seeded Semolina Bread from Karen’s Kitchen Stories
- Sourdough Pumpkin Bread from Passion Needed
- Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni
Peace be with you,
Veronica
