Show Stopper Focaccia Bread Recipe with Figs, Goat's Cheese, Walnuts & Honey
Focaccia Bread Recipe with Figs, Goat's Cheese, Walnuts & Honey Recipe.
Now THIS is a Focaccia bread recipe. And clearly, if your allotment gives you your first 3 beautiful figs, I feel you should do something glorious with 2 of them. Popped up to the allotment this morning to find that 3 of our figs had suddenly ripened! We spent an hour clearing some of the squash and runner bean vines which are now finished. We also planted our first onion and garlic sets of the autumn.
We then needed to get going with our 'real' work back at the shop, and I didn't have a lot of time. So I made Focaccia Bread with Figs, Goat's Cheese, Walnuts & Honey.
Making Focaccia in a Bread Machine
I always make focaccia dough in my bread machine, leaving me free to do other things whilst the machine does all the work. If you don't have a breadmaker you can simply mix the dough ingredients by hand. Then knead in the usual way and carry on with the recipe as stated here.
Once you have your focaccia dough made, which is 45 minutes in my breadmaker on the dough setting, this really doesn't take any time at all. The result is a show-stopper which shows off the beautiful ingredients in all their glory.
Why is your Focaccia Round?
When I want a round focaccia, I usually bake it in a 10 inch pizza pan which I've had for years. I can't remember when I discovered my focaccia bread recipe fitted in it perfectly, but it does.
You can of course put the dough straight on a baking tray and make it whatever shape you like.
Focaccia Bread Recipe with Figs, Goat's Cheese, Walnuts & Honey
1 tsp rapid rise yeast
1/2 tsp sea salt
1/2 tsp granulated sugar
1 tsp rosemary powder (optional - or you could use fresh, chopped finely)
1/2 a small red onion, chopped small
1 tbsp olive oil
For topping: 1/2 small red onion, thinly sliced and broken into rings
40g goat's cheese
1 tbsp walnuts, roughly chopped
Couple of sprigs of fresh rosemary, leaves only, woody stalks discarded to the compost
2 fresh figs, thinly sliced
1-2 tbsp olive oil
Raw honey for drizzling
Sea salt for sprinkling
Put the ingredients into your bread maker in whichever way it likes them (mine's a Panasonic SD-2500 which likes dry first, wet last).
Set the bread maker off on your machine's standard dough setting.
Lightly oil a 10 inch pan.
When the dough is finished, place it on a lightly dusted surface and shape into a ball lightly, then press into the pan so it reaches all the edges.
Cover with a clean tea towel or cling film. Or you might be the kind of person who keeps a stash of those thin shower caps they give away in hotel rooms for this exact purpose (ahem). In which case, pop that over the tin.
Leave in a warm place for 20 minutes to rise. Preheat your oven to 200C/400F/Gas 6. Remove shower cap :) and make dimples all over the raised dough with your fingertips.
Brush the dough with the olive oil. Then cover with fig slices, onion slivers, chopped up goat's cheese, walnut pieces and rosemary leaves. Sprinkle with sea salt.
Cover again and leave to rise for another 15 minutes, by which time it should have doubled in size. Drizzle with more olive oil.
Bake for 20-25 minutes until golden, turn out on a rack to cool and drizzle with a little honey.
Resist the temptation to tear it into chunks and demolish immediately.
Fancy making some other breads? Take a look at these Almost Off Grid favourites: