Fig and Mandarin Focaccia
This focaccia has it all: Bright citrus, sweet dried figs, aromatic herbs, a tender crumb, and a super crispy outer edge. It’s all four seasons rolled into one delectable bite–all thanks to the myriad of flavors grown right here in California. As with many baked goods, the more precise your measurements the better, but focaccia is forgiving and is an approachable entry into bread- making.
Equipment
- Stand mixer
Ingredients
- 1 ¾ cups water heated to 105-115°F (about 40C)
- 2 tsp California honey
- 1 ¼-oz package active dry yeast
- 500 g about 4 cups bread flour*
- 2 tsp kosher salt
- 14 TBSP California extra-virgin olive oil divided (6 TBSP + 1/2 cup | 120 ml)
- ½ cup dried figs de-stemmed and sliced in half
- 2 mandarins zested and sliced thin
- 4 sprigs fresh rosemary removed from the stem and divided
- 1 TBSP thyme leaves
- 1 tsp flaky sea salt
Instructions
- In the bowl of a stand mixer, stir together the water and honey. Sprinkle in the yeast then lightly whisk to combine.
- Set aside for 5 minutes, or until the yeast foams.
- To the bowl, add the flour and kosher salt, then mix with a dough hook on a low speed until the flour is hydrated and a shaggy dough forms. Increase the speed to medium and mix for 5 minutes, or until the dough is glossy and starts to pull away from the sides of the bowl.
- Pour 2 TBSP of the olive oil into a large metal bowl, the brush up the sides. Using a spatula, scrape the sides of the mixer bowl to release the dough into the oiled bowl, then cover with plastic wrap or a damp towel and let rest in a warm corner of the kitchen for 1 ½ hours, or until the dough has doubled in size.
- While the dough is rising, brush a 9x13-inch baking dish with another 2 TBSP of the olive oil.
- Uncover the dough, dip the fingers of one hand in olive oil, then use the oiled hand to gently pull up one side of the dough and fold it back into itself. Continue working around the bowl, folding the edge over and back into the dough, until a loose ball has formed. Transfer to the baking dish, using your fingers to spread the dough into the corners, then cover with plastic wrap or a damp towel, and let rest another 45 minutes. Once again it will double in size.
- Preheat the oven to 425°F (220C). Remove the cover from the dough and drizzle over 2 TBSP of olive oil. Use your fingertips to press down into the dough, all the way to the bottom of the pan, creating divots where the olive oil pools. Top the dough with the dried figs, mandarin slices, half of the rosemary leaves, fresh thyme, and flaky sea salt. Bake for 30 minutes, or until lightly golden on top and crispy around the edges.
- While the focaccia bakes, warm the remaining ½ cup (120 ml) of olive oil, remaining rosemary, and half of the mandarin zest in a small saucepan over medium-low heat. Cook for 3-4 minutes until aromatic, making sure not to fry the rosemary. Pour the infused oil into a bowl and set aside.
- Once cooked, remove the focaccia from the oven and sprinkle over the remaining mandarin zest. Allow to cool for 10 minutes, then run a paring knife down the edges to release them from the pan. Enjoy warm, dipped in the infused olive oil!
Video
Notes
*Note: Bread flour can be substituted here for all-purpose flour.
Nutrition
Calories: 214kcalCarbohydrates: 45gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 702mgPotassium: 136mgFiber: 2gSugar: 7gVitamin A: 156IUVitamin C: 6mgCalcium: 31mgIron: 1mg
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