Fig & Fettle Focaccia Recipe
Serves 2-4
300g Strong White Bread Flour
6g Active Dried Yeast
30ml Extra Virgin Olive Oil, plus extra
190ml Tepid Water
1/2tsp Salt
80g Shepherds Purse Fettle - cut into rough chunks
1 Fig, sliced
1 sprig of fresh rosemary Flaked salt & a drizzle of local honey to taste
Method:
In a stand mixer fitted with the dough hook attachment add all of the ingredients excluding the water. Begin to mix on a slow speed slowly incorporating the water until it’s all combined. You may need more water depending on your flour, so bare that in mind. The dough is pretty wet and difficult to work with luckily - there’s no need for much handling here!
Mix for 5 minutes on a medium spread. Generously oil an 8” round cake tin, with oily hands transfer the dough to the greased tin. Cover, and allow to prove in a warm spot for an hour or so - it should have doubled in size.
Once proved, drizzle the top of the dough with more olive oil, dimple your fingers through the dough and scatter over the fettle, figs and rosemary. Leave to prove for a further 30-40 minutes.
Pre heat the oven to 200 ° Fan, in the bottom of the oven put a roasting dish. Once the oven has reached temperature, pour a glug of water into the hot roasting dish to create some steam. Promptly add your focaccia and bake undisturbed for 18 minutes.
You should have good colour on the bread, return to the oven for a further 5 minutes if not.
Once golden brown remove from the oven and allow to cool in the tin for 10 minutes before transferring to a rack.