Seamlessly mixing candy and savory substances, this Small-Batch Fig and Onion Focaccia is ideal for dipping in your favourite olive oil, serving alongside pasta, or consuming by itself.
Small-Batch Fig and Onion Focaccia
- ¾ cup (180 grams) water, room temperature (70°F/21°C to 75°F/24°C)
- 1 tablespoon (14 grams) plus 4 teaspoons (20 grams) extra-virgin olive oil, divided
- 2 cups (254 grams) bread flour
- 1½ teaspoons (4.5 grams) kosher salt
- 1½ teaspoons (1 gram) finely chopped recent sage
- ¾ teaspoon (2.25 grams) instantaneous yeast
- ½ teaspoon (1 gram) onion powder
- 5 recent Brown Turkey figs (about 150 grams), stemmed and halved
- ¼ cup (about 40 grams) ¼-inch-sliced purple onion
- Garnish: recent sage leaves, flaked sea salt
- Within the bowl of a stand mixer fitted with the paddle attachment, place ¾ cup (180 grams) room temperature water and 1 tablespoon (14 grams) oil. Add flour, kosher salt, chopped sage, yeast, and onion powder. Beat at low pace for 4 minutes; scrape sides of bowl and paddle. Enhance mixer pace to medium-low, and beat till dough pulls away from sides of bowl and types a comparatively clean, barely sticky, elastic ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl and paddle. (Dough must be elastic sufficient to not tear when gently pulled.)
- Oil a medium bowl. Place dough in bowl. Cowl and let rise in a heat, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl each half-hour. (To fold, use moist or oiled palms to achieve below one aspect of dough; gently stretch up, and fold over middle. Repeat 3 extra instances round bowl.)
- Line backside of a 9-inch spherical cake pan with parchment paper. Brush with 2 teaspoons (10 grams) oil.
- Prove dough into ready pan, and utilizing simply your greased fingertips, gently stretch dough to fully fill pan. (If dough is tight and won’t stretch fully, let stand for five to 10 minutes after which attempt once more.) Cowl and let rise in a heat, draft-free place (75°F/24°C) for half-hour.
- Uncover dough, and dimple along with your fingertips, touching pan by way of dough with out tearing dough. Cowl and let rise in a heat, draft-free place (75°F/24°C) till dough fills pan about midway, about half-hour.
- Preheat oven to 450°F (230°C).
- Drizzle dough with remaining 2 teaspoons (10 grams) oil. High with figs and onion.
- Bake for quarter-hour. Cut back oven temperature to 425°F (220°C), and bake till golden brown and an instant-read thermometer inserted in middle registers 205°F (96°C), 6 to 10 minutes extra. Let cool in pan for 10 minutes. Rigorously take away from pan. Serve heat, or let cool fully on a wire rack. Garnish with sage leaves and sea salt, if desired. Greatest served similar day.