”This recipe was impressed by my travels to Portofino, Italy, with Bake from Scratch journal after I was about seven months pregnant. Me and my massive bump ate every little thing in sight, however my favourite factor was focaccia. This artisanal bread boasts a surprising texture, generously studded with plump figs, briny olives, aromatic rosemary, and thinly sliced prosciutto. Each time I make this, it takes me proper again to that place.” —Britney Brown-Chamberlain
Fig, Prosciutto, Rosemary, and Olive Focaccia
Makes 1 (13×9-inch) loaf
Dough:
- 3 cups (720 grams) heat water (105°F/41°C to 110°F/43°C)
- 1 tablespoon (9 grams) lively dry yeast
- 1 teaspoon (4 grams) granulated sugar
- 6¼ cups (794 grams) bread flour
- 2 tablespoons (28 grams) olive oil, plus extra for oiling pan and palms
- 4 teaspoons (12 grams) kosher salt
Topping:
- 8 contemporary figs (80 grams), minimize into quarters
- 4 slices prosciutto (50 grams), minimize into 1-inch squares
- 4 sprigs contemporary rosemary
- ¼ cup (55 grams) sliced black olives
- 1 to 2 tablespoons (14 to twenty-eight grams) olive oil
- Flaked sea salt, to style
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For the dough: In a big bowl, whisk collectively 3 cups (720 grams) heat water, yeast, and sugar. Let stand till bloomed and foaming, 5 to 10 minutes.
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Add flour, oil, and kosher salt to yeast combination. Utilizing your palms, combine collectively till totally mixed and a dough kinds. Cowl, and let relaxation till dough could be very bubbly and risen, about 1 hour.
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Barely punch down dough. Stretch one facet of dough upward and fold over to reverse facet of dough; rotate bowl. Repeat stretching and folding course of 3 occasions, rotating bowl after every fold. Cowl dough, and let relaxation for half-hour. Repeat folding course of 2 extra occasions, letting relaxation between every set of folds. After the ultimate fold, cowl with plastic wrap, and refrigerate for 4 hours.
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Punch down dough. Stretch and fold 4 occasions, rotating bowl between every fold. Cowl and refrigerate dough to cold-ferment for a minimum of 8 hours or as much as in a single day. (See Be aware.)
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Earlier than you’re able to bake, press dough right into a well-oiled 13×9-inch rimmed baking sheet. Cowl and let relaxation at room temperature for two hours.
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Preheat oven to 400°F (200°C).
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For the topping: In a big bowl, mix figs, prosciutto, rosemary, and olives. Drizzle with 1 to 2 tablespoons (14 to twenty-eight grams) oil, and toss to coat. (It will stop toppings from burning within the oven.)
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Cowl your palms 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.
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Bake till golden brown, 35 to 40 minutes.
Be aware: Chilly-fermenting dough entails permitting the dough to rise slowly within the fridge as a substitute of at room temperature. This prolonged fermentation interval enhances the flavour and texture of the bread, leading to a extra complicated style and lighter crumb.
