Rosemary Fig Focaccia

Name: Rosemary Fig Focaccia
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Ingredients: 3/4 cup (1.5 lb) / 1 cup (2 lb) water; 1/4 cup (1.5 lb) / 1/3 cup (2 lb) vegetable oil; 3 cup (1.5 lb) / 4 cup (2 lb) bread flour; 3/4 tsp (1.5 lb) / 1 tsp (2 lb) salt; 1 tsp (1.5 lb) / 1 1/4 tsp (2 lb) active dry yeast or bread machine yeast; 1/3 cup (1.5 lb) / 1/2 cup (2 lb) almonds (coarsely chopped); 2 tsp (1.5 lb) / 2 1/2 tsp (2 lb) dried figs (coarsely chopped); 2 tsp (1.5 lb) / 2 1/2 tsp (2 lb) fresh rosemary (chopped); to taste melted butter or margarine (optional)

An Italian chewy flatbread made with almonds, dried figs, and fresh rosemary.

2h 35m

Easy

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Ingredients

water 3/4 cup (1.5 lb) / 1 cup (2 lb)

vegetable oil 1/4 cup (1.5 lb) / 1/3 cup (2 lb)

bread flour 3 cup (1.5 lb) / 4 cup (2 lb)

salt 3/4 tsp (1.5 lb) / 1 tsp (2 lb)

active dry yeast or bread machine yeast 1 tsp (1.5 lb) / 1 1/4 tsp (2 lb)

almonds (coarsely chopped) 1/3 cup (1.5 lb) / 1/2 cup (2 lb)

dried figs (coarsely chopped) 2 tsp (1.5 lb) / 2 1/2 tsp (2 lb)

fresh rosemary (chopped) 2 tsp (1.5 lb) / 2 1/2 tsp (2 lb)

melted butter or margarine (optional) to taste

Instructions

Dough Preparation

Select the desired recipe size. Add all ingredients except melted butter to the bread machine following the manufacturer's instructions. Select the 'dough' cycle.

Resting

Remove the dough after the cycle ends. Punch it down, cover, and let rest for 10 minutes.

Shaping

Grease an 11 or 12 inch pizza pan (use 13 or 14 inch for the 2 pound recipe). Place the dough in the pan, press it into an even round slightly smaller than the pan with your palm, and poke holes in the surface with your fingertips.

Fermentation and Baking

Cover and let ferment in a warm place for 30 minutes. Bake in an oven at 400°F (approx. 200°C) for about 20 minutes until the edges are golden brown. If desired, brush with melted butter after removing from the oven. Cut into pieces and serve warm or cold.