Fig, Honey, and Brousse Cheese Focaccia
Réalisée par Free The Pickle for Les Compagnons du Miel
- đ„ pour 4 people
- Ⱡtemps de préparation : 3h
- đ„ temps de cuisson : 25 min
- â difficultĂ© : 1/3
Ingrédients
For a 20x15cm baking dish:
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240ml lukewarm water
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1 packet active dry yeast
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2 tsp Linden honey
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320g all-purpose flour (T55)
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4 tbsp olive oil
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2 tsp salt
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4 figs
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50g brousse cheese (or ricotta)
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1 sprig of rosemary
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Linden honey (for drizzling)
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Fleur de sel
LA RECETTE
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In a bowl, dissolve the yeast in lukewarm water (be careful: if the water is too cold, the yeast will not activate).
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Add the honey, stir, and let rest for about 10 minutes until the mixture foams.
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In a mixing bowl or the bowl of a stand mixer, pour in the flour, olive oil, and salt.
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Add the water-yeast mixture.
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Knead for 7 to 8 minutes with a stand mixer (using the dough hook). Or by hand: start mixing with a spatula, then knead for at least 10 minutes. You should get a smooth, supple, and slightly sticky dough.
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On a floured work surface, fold the dough over itself several times.
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Place it in an oiled bowl, cover with a clean, damp towel, and let rise for about 2 hours in a warm place until it doubles in size.
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Oil the baking dish and transfer the dough into it. Cover with a damp towel and let rest for another 30 minutes.
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Oil your fingertips and press into the dough to create the signature focaccia dimples.
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Preheat the oven to 220°C (425°F). Cut the figs into quarters. Arrange them on the dough with spoonfuls of brousse cheese, rosemary, and a few drizzlings of honey.
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Sprinkle with a bit of fleur de sel.
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Bake for about 25 minutes, until the focaccia is golden brown.
