Sourdough Fig Focaccia
This sourdough focaccia if based on the excellent post, for a 'sourdough raisin focaccia' by bwraith. http://www.thefreshloaf.com/node/2581/sourdough-raisin-focaccia
I halved the recipe and adjusted the hydration to use all duram flour to mix with my regular bread flour sourdough pre-ferment. It turned out very much to our liking, my husband ate 3 slices and said he liked it best with the goat cheese. Thanks to Franko recent posts on using duram flour, I was inspired to bake a semolina sourdough focaccia today. I knew my figs were not going to wait for my next wfo baking!
So for winging this recipe, it turned out quite delicious.
The focaccia is steamed oven for 10 minutes. Placed in a 10" oiled pan.
Happy Fourth of July!
Sylvia
Comments
Hi Sylvia,
Your focaccia looks delicious - looks like summer on a plate to me, with those delectable Mission figs!
So nice to see this post - this one's going on my favorites.
:^) from breadsong
I'm flattered, thank you for the very nice compliment :)
I was inspired to make this sweet focaccia from my 'Pizza with Fresh Figs and Goat Cheese, Pine Nuts', I made it the same time last year... when my first figs are ready...I'll have another bunch later this summer.
I plan on making several different focaccia for our light summer meals. Carol Field's book 'Focaccia' has many versions 'Sweet and Savory' cornmeal focaccia with fig, duram with potato and topped with roasted peppers, duram with spelt, all so very delicious, I can't wait to try them, I had roasted the red peppers for her duram and potato with red pepper focaccia. I love roasted red and green peppers soaked in EVOO w/garlic, alone or for sandwiches...well...I ate them all before getting the focaccia made 'lol'...so it's on my to do list..it's just been such a busy summer and I'm looking forward to WFO and different versions of her focaccia...Cyril Hitz focaccia is another favorite.
Sylvia
...and lovely to see another one of your 'fabulous fig photos'!
I so appreciate the link, Sylvia, and that you mentioned Ms. Field's book.
My local library has it so I put in a request for it :^)
All of the toppings you describe sound wonderful...and will check out Ciril Hitz's recipe too.
That's fantastic you've got your own fig tree - and that you put the fruit to such great use!
:^) from breadsong
*Edit: Sylvia, thanks so much for recommending Ms. Field's book. I picked it up at the library and made the 'Spelt and Durum Flour Focaccia of Maddellena Carella Sada' today. So tasty! I tried to find fresh figs, to no avail, but we really did enjoy this savory version!!! I used a sifted (white?) spelt and extra fancy durum flour, adding two folds during bulk ferment, and left out the dimpling (afraid of collapsing the bubbles). Ms. Field's recipe makes a really nice and deliciously flavorful dough. With many thanks :^) from breadsong
Your very welcome, glad you enjoyed making the focaccia. I thought I would try this recipe but was wondering about the white spelt..I'm also out of duram, used my last on scrapings on starter and my attempt at Franko's lovely Altumura.
Ms. Field's does have quite a list of focaccia recipes in her book 'Focaccia' and some very similar in her other book. I do love CH focaccia, plain or with goodies ;) It's very airy and thick, nice to slice in half for sandwiches!
Sylvia
Hi Sylvia,
We love figs! Do you think a few dried figs as an addition in the dough would work?
Your bread looks lovely
Best wishes
Andy
Thank you! Oh definately, after soaking, as 'suggested in Carol Field's book 'Focaccia' use the water to go into the dough.
In my post to breadsong...it sounds delicious! CF uses a little cornmeal in her 'Cornmeal Focaccia with Figs' the dried figs 'suggested figs are preferably Calmyrna...but since I have a black mission fig tree and always use fresh figs..they would not go well, I think mixed into the dough. I also used her suggestion and sprinkled a little Turbinado sugar on top of Mike's slices. How about some fresh fruit, like peaches or plums also on a sweet focaccia.
It reminds me of fig pizza with goat cheese or gorgonzola as well.
Lovely bake and looks delicious.
Sue
http://youcandoitathome.blogspot.com
This is the time of year for those delicious figs :) I posted the link in breadsongs post, where my inspiration for this focaccia came from, focaccia is so similar to pizza.
Sylvia
Happy 4th Sylvia!
What a great combination of flavours you have here with the sourdough durum focaccia and the sweet of those lovely figs. It seems whenever I make focaccia it's the same old rosemary, garlic version I've been making for years. I'll have to break out of the box and try this delicious looking version of yours Sylvia.
Best Wishes,
Franko
Thank you! You have inspired me to bake...even when things get busy : ) I had planned on a wfo focaccia for the 4th, but we are not even going to be here...so what's new 'lol' how about a filled focaccia...no end to it...but I love rosemary and garlic..yumm perfect for those summer bar-b-q meals.
Sylvia
I've never made a sweet pizza or focaccia, but you've inspired me, Sylvia.
I think I can find some fresh figs in Fresno. (That's a big joke, you know. I live in a neighborhood called "The Figarden," because 50 years ago it was in the middle of one huge 20, 000 acre fig orchard. And yes, that's 20K acres.)
Is Bill Wraith's sourdough focaccia recipe your favorite, or do you have another you would recommend?
David
P.S. That photo of the basket of figs is gorgeous.
Hope your having an enjoyable 4th!
I did not know about the fig orchards in your area. Glad you liked the photo, I have a real problem getting to the figs, before the birds, they seem to know too, the day they are ready. I do love the Blenheim Apricots from your area, to say the very least..I think the acres of BApricot trees in CA are also becoming extinct...and it really does sadden me. If I wasn't so old, I'd plant one 'lol'.
My favorite Focaccia..so far and I think will probably remain...is Cyril Hitz from Baking Artisan Bread and I believe it's also on You-Tube. It uses his Ciabatta dough formula/variation for focaccia, and makes the most wonderful, thick large focaccia, you can go wild with toppings or just plain. It's fabulous sliced for sandwiches, party take along, whatever strikes your fancy. I did find that when placing it into my sheet pan to allow a little space on the sides, as it rises up and can almost bubble over the sides...so allow a little bit of space for this, when poking those fingers into it and shaping it into the large sheet pan...also half the recipe is nice for two people. CH formula makes a large focaccia, half a sheet pan full.
Happy Fourth of July!
Sylvia
I'm having a relaxing 4th - reading some new cookbooks, baking biscotti, making pizza later. I'm tempted to use the pizza dough for focaccia, but I think I'll stick to Plan A.
Carol Field ("The Italian Baker," "Italy in Small Bites") has so many different regional recipes for focaccia and their regional versions, I'm having difficulty deciding which to try first.
David
Sounds great. I've used pizza dough for fougasse, it was ok, but doesn't keep long. I like a focaccia for next day, bread, sandwiches.
Carol Field TIB, IinSB has many similar focaccia recipes in her 'Focaccia'. I'm looking forward to the one from Puglia, Focaccia Pugliese very similar in both books..it has potatoes in the dough and duram flour or AP. the one I spoke about in the post above and ate up all my roasted peppers, before getting it baked. A lot or focaccia's recipes 'whoooa' I also like the sweet one with raisins, nuts and oranges...OK....almost time for fireworks to start! Enjoy your pizza! Wish I had one of your biscotti about now :) a chocolate one!
Sylvia
Yes! The two focaccia from Puglia are ones that caught my eye, too. The one without any flour looks a lot like a potato kugel. I bet it would be great with roast chicken.
The pizza was the best ever (crust). See my blog.
David
Just potato, I missed that one. I would like to use a biga naturale, and also for the Biga di Grano Duro 'Durum Flour Biga' she mentions she uses the golden durum flour, not durum integrale...just saying it's 'not right' for the biga.
Sylvia
Holy cow that looks good. I am so stealing this idea. The thought of eating that with some kind of blue cheese is making my mouth water..
Did you see the pizza..'lol'..you can also add nuts, pecans are nice..anyway, so tasty to add what suits your fancy. Type in search 'Pizza with Fresh Figs and Goat Cheese'.
Sylvia