Fig, Prosciutto, Rosemary, and Olive Focaccia

”This recipe was inspired by my travels to Portofino, Italy, with Bake from Scratch magazine when I was about seven months pregnant. Me and my big bump ate everything in sight, but my favorite thing was focaccia. This artisanal bread boasts a stunning texture, generously studded with plump figs, briny olives, fragrant rosemary, and thinly sliced prosciutto. Every time I make this, it takes me right back to that place.” —Britney Brown-Chamberlain

Fig, Prosciutto, Rosemary, and Olive Focaccia

Makes 1 (13×9-inch) loaf

Ingredients

Dough:

3 cups (720 grams) warm water (105°F/41°C to 110°F/43°C)1 tablespoon (9 grams) active dry yeast1 teaspoon (4 grams) granulated sugar6¼ cups (794 grams) bread flour2 tablespoons (28 grams) olive oil, plus more for oiling pan and hands4 teaspoons (12 grams) kosher salt

Topping:

8 fresh figs (80 grams), cut into quarters4 slices prosciutto (50 grams), cut into 1-inch squares4 sprigs fresh rosemary¼ cup (55 grams) sliced black olives1 to 2 tablespoons (14 to 28 grams) olive oilFlaked sea salt, to taste

Instructions

For the dough: In a large bowl, whisk together 3 cups (720 grams) warm water, yeast, and sugar. Let stand until bloomed and foaming, 5 to 10 minutes.

Add flour, oil, and kosher salt to yeast mixture. Using your hands, mix together until fully combined and a dough forms. Cover, and let rest until dough is very bubbly and risen, about 1 hour.

Slightly punch down dough. Stretch one side of dough upward and fold over to opposite side of dough; rotate bowl. Repeat stretching and folding process 3 times, rotating bowl after each fold. Cover dough, and let rest for 30 minutes. Repeat folding process 2 more times, letting rest between each set of folds. After the final fold, cover with plastic wrap, and refrigerate for 4 hours.

Punch down dough. Stretch and fold 4 times, rotating bowl between each fold. Cover and refrigerate dough to cold-ferment for at least 8 hours or up to overnight. (See Note.)

Before you’re ready to bake, press dough into a well-oiled 13×9-inch rimmed baking sheet. Cover and let rest at room temperature for 2 hours.

Preheat oven to 400°F (200°C).

For the topping: In a large bowl, combine figs, prosciutto, rosemary, and olives. Drizzle with 1 to 2 tablespoons (14 to 28 grams) oil, and toss to coat. (This will prevent toppings from burning in the oven.)

Cover your hands in oil, and press your fingertips into dough to create dimples or indentations at 1-inch intervals. Place topping on dough. Sprinkle with sea salt.

Bake until golden brown, 35 to 40 minutes.

Notes

Note: Cold-fermenting dough involves allowing the dough to rise slowly in the refrigerator instead of at room temperature. This extended fermentation period enhances the flavor and texture of the bread, resulting in a more complex taste and lighter crumb.

The post Fig, Prosciutto, Rosemary, and Olive Focaccia first appeared on Bake from Scratch.

Dessert

Fig, Prosciutto, Rosemary, and Olive Focaccia