Balsamic Fig Focaccia

Succulent balsamic figs enhance this fragrant focaccia bread that’s a lovely accompaniment to an aperitif or served alongside a simple green salad with parmesan or goat cheese.

Recipe & photos submitted by Daniella Novak
Check out more of her culinary creations on Instagram @daniellavanisle

Balsamic Fig Focaccia

1.5 cups warm water
1.5 tsp yeast
1 tsp sugar or honey 
Mix together and let bloom for 10-15 minutes

3 cups flour
1/8 teaspoon of salt 
1 cup olive oil, divided
Catie’s balsamic figs, drained, patted dry and chopped

Mix together bloomed yeast, salt, 1/2 cup of olive oil and 2 cups of flour. 
Slowly add the last cup of flour - the dough should be shaggy. 
Knead until dough is tacky and has a bit of spring when you poke it.
Place in a bowl coated with 1 tbsp oil and cover with plastic wrap and a warm damp cloth. 
Let rise for 2 hours.

Drizzle 1/4 cup olive oil on bottom of 9 x 13” pan. Add dough and press to fill pan. Use your fingertips to make dimples across the surface of the dough. You should see some bubbles start to pop up.
Let dough rise again for 45 minutes to 1 hour. 
Drizzle with oil, dimple with fingers again and scatter with chopped figs and flaky salt to taste.
Let rest for another 30 minutes.

Bake at 450 F for about 25 minutes until golden.

Enjoy!