Fig-caccia

• Main Ingredient: Figs
• Prep Time: 20 mins
• Cook Time: 1 hr 15 mins
• Serves: 6-8
• Recipe by: Cuisinart

Step aside, plain Jane bread—Fig-caccia has entered the chat! Imagine classic focaccia taking a summer vacation in the Mediterranean and coming back with fig-infused stories to tell. With each sumptuous bite, you experience the sun-kissed glow of ripe figs, making a splash amidst olive oil waves and sea salt beaches. It’s not just a bread; it’s an epicurean escapade. Get ready to click, drool, and bake. Your taste buds are about to hit “follow” on this foodie trend.

METHOD

1. In a large mixing bowl, add 1 cup lukewarm water, sugar and yeast. Mix and allow to rest for 10 minutes. The mixture will become slightly frothy.
2. Add the flour, extra virgin olive oil and salt to the yeast mixture. Use a wooden spoon to combine the ingredients until the mix forms a dough. Using your hands, begin to knead the dough on a lightly floured surface for 10 minutes. Lightly oil a large bowl and place the dough in the bowl. Place a tea towel or plastic wrap over the bowl and allow it to rest in a warm area for 1 hour. Alternatively, place the bowl in the baking tray, position 1 and proof in the oven with Auto Preset 15, 40°C for 60 minutes.
3. Punch the centre of the dough and knead once again on a lightly floured surface. Using 1 tablespoon of the extra olive oil, grease a 20cm x 30cm shallow baking dish. Stretch the dough into the pan and press the slices of fig into the dough. Sprinkle the dough with the goat’s cheese, thyme and salt flakes.
4. Bake in the oven on the Steam Assist function at 180°C for 15 minutes or until golden. You will know it is fully cooked when you tap the top of the focaccia, and it sounds hollow.