Recipe inspired by Mamma Anna Maria Lucci – Italia Sweet Italia Experience Breaks
Focaccia e Fichi
- Difficulty Level Abruzzo
- For the dough: • 1 3/4 cups warm water • 1 package active dry yeast • 1 tablespoon sugar • 5 cups all-purpose flour, plus additional for kneading • 1 tablespoon sea salt, plus more for sprinkling • 1 cup extra-virgin olive oil, divided
- For the filling: • 12 ripe figs, peeled and cut in half • A drizzle of extra virgin olive oil • 6 thin slices of prosciutto (optional)
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling and aromatic, at least 15 minutes. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky (although it is a very sticky dough)
- Transfer the dough to a clean, lightly floured surface, then knead it by hand a few times. Give it another sprinkle of flour if the dough is too sticky to handle. Coat the inside of a bowl lightly with olive oil and add the dough to the bowl. Cover it with a slightly damp towel and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a baking sheet with the remaining 1/2 cup olive oil. Put the dough onto the baking sheet and begin pressing it out to fit the size of the pan. Flip the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Liberally sprinkle the top of the focaccia with some sea salt and lightly drizzle a bit of olive oil on top. Bake until the top is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool slightly before cutting and serving.
- Slice the whole focaccia in half (like a layer cake) and drizzle with a little more olive oil. Scatter the halved figs on the bottom layer evenly and return the top layer. Slice into squares and serve. Buon appetito!
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
Phone : 917.583.8132
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