Fig Focaccia: The Aperitif You Don't Expect
Fig focaccia with feta and rosemary is a recipe from our very own Joëlle Néderlants. An aperitif, starter, or snack: this focaccia can be used in so many ways and is delicious any time. Discover the recipe, along with some useful information about figs.
- 600 g green figs
- 500 g flour 0.13% protein
- 40 g more
- 10 g granulated sugar
- 15 g extra virgin olive oil
- 3 g dry brewer's yeast
- 1 untreated lemon
- fresh rosemary
- sale Maldon
- fine salt
- baby
- Place the flour in a bowl, add 300 g of room-temperature water, the yeast, 15 g of oil, and the sugar, then knead until the dough becomes smooth and compact. Add the salt and knead again: in a stand mixer at medium speed for 7-8 minutes, or by hand for 10-12 minutes.
- Let the dough rest, covered with a slightly damp cloth, for 20-30 minutes at room temperature.
- Transfer the dough to an oiled surface and roll it out with damp hands.
- Roll it up lengthwise and fold it over on itself to form a ball. Place it in the bowl and let it rest, covered, overnight in the refrigerator.
- Spread the dough on a lightly oiled 35x20 cm baking sheet. Let it rest for 30 minutes at room temperature, then spread the dough with your fingertips until it covers the entire surface of the pan. Let it rest for 1 hour.
- Halve the figs and arrange them on the focaccia, pulp-side up. Sprinkle with Maldon salt, rosemary, and a drizzle of oil. Bake in a convection oven at 220°C (425°F) for 20 minutes, until golden brown.
- Remove from the oven and garnish with crumbled feta, ground pepper, and grated lemon zest.
- THE IDEA: As an alternative to sugar, you can use honey in the dough: be careful, it will be slightly darker after baking.
How do you prepare focaccia with figs?
In this recipe, the base of the fig focaccia is made with water, flour, oil, sugar (or honey), yeast, and salt. The dough must be kneaded and rested several times to ensure optimal leavening. Once ready, it is rolled out and topped with figs, rosemary, Maldon salt, and oil. After baking, the focaccia is topped with feta cheese, pepper, and lemon zest.
The varieties of figs
There are hundreds of Italian varieties of Ficus carica, distributed from north to south. Some species are found throughout our territory (the dottato and the brogiotto, for example); the rigato, the fracazzano, and the culummu nero, however, are found only in Salento. Among the oldest cultivars are the segalin and the moro di Caneva. There is no shortage of Slow Food Presidia: try the dried varieties from Prignano Cilento, Atessa, and Carmignano.
When do figs ripen?
When figs ripen (from late June to late September), a distinction must be made between: fioroni, the early figs, which develop from buds the previous autumn; figs from spring buds, which ripen in late summer; and finally, the late cimaruoli, formed from summer buds, usually the sweetest of all.