Ingredients
Focaccia Dough
- 700 g bread flour
- 680 g lukewarm water (100°F / 34°C) – 95% hydration
- 7 g dry yeast
- 12 g fine sea salt
- 1 tsp honey
- 60 g extra virgin olive oil (divided: 20 g for proofing, 20 g for baking tin, remaining for drizzle)
Fig and Goats Cheese Topping
- 3 figs, sliced or quartered
- 2 oz goats cheese
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 1 tsp chili flakes
- Salt and freshly ground black pepper, to taste
Instructions
- Activate Yeast: In a medium bowl, whisk together lukewarm water, dry yeast, and honey. Let it sit for about 5 minutes until the mixture becomes frothy and bubbles form, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine bread flour and fine sea salt. Gradually add the yeast mixture, stirring with a spoon or your hands until a wet, sticky dough forms with no dry flour spots. Cover the bowl with plastic wrap or a damp cloth and let rest for 10 minutes.
- Stretch and Fold the Dough: With damp hands, gently stretch a portion of the dough and fold it over itself. Rotate the bowl and repeat this stretch and fold action three more times. Cover the dough again and let it rest for another 10 minutes. On the final stretch and fold, continue working the dough until it forms a cohesive ball.
- First Proof: Coat a clean bowl with 20 g of olive oil. Place the dough ball inside and cover it tightly with plastic wrap. Refrigerate the dough for between 12 and 72 hours for the first proof. Since only half the dough is needed for this recipe, slice it in half and set aside the second half for another use.
- Second Proof: Oil a baking tin with 20 g of olive oil. Transfer the proofed dough into the tin and gently stretch it into a rough rectangle, leaving some space around the edges as the dough will spread during rising. Cover with a damp cloth and allow it to rise in a warm spot for 2 hours until puffy.
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking.
- Add Toppings: After the dough has risen, create dimples all over the surface using your fingers. Evenly scatter sliced figs, dollops of goats cheese, and sprinkle chili flakes across the dough. Season with salt and freshly ground pepper. Drizzle the dough generously with 1 tbsp of extra virgin olive oil and the honey.
- Bake and Rest: Place the baking tin in the preheated oven and bake for 30 minutes until the focaccia is golden and cooked through. Remove from the oven and allow the focaccia to cool slightly before transferring it to a wire rack. Let it rest for 15 minutes to set the crumb. Slice and serve immediately for best flavor and texture.
Notes
- Only half of the prepared dough is needed for this focaccia; the remaining half can be refrigerated or frozen for later use with other toppings.
- Feel free to customize toppings with other fresh fruits, herbs, nuts, or different cheeses to suit your taste.
- Ensure water temperature is optimal (around 100°F / 34°C) to activate yeast properly without killing it.
- The long cold proof enhances flavor and texture, but if short on time, you can shorten the fridge proof to a minimum of 12 hours.
- Dimpling the dough before baking prevents large air pockets and creates the characteristic focaccia texture.
- Prep Time: 20 minutes (plus 12 to 72 hours first proof and 2 hours second proof)
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
