”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 shocking 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) energetic 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), reduce into quarters
- 4 slices prosciutto (50 grams), reduce 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 may 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 instances, rotating bowl after every fold. Cowl dough, and let relaxation for half-hour. Repeat folding course of 2 extra instances, 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 instances, rotating bowl between every fold. Cowl and refrigerate dough to cold-ferment for at the very least 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. (This may 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 an alternative of at room temperature. This prolonged fermentation interval enhances the flavour and texture of the bread, leading to a extra advanced style and lighter crumb.
