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Focaccia with Black Olives, Figs + Thyme
Focaccia with olives, figs, and thyme will be a favorite of the bread. Try this technique making potato focaccia for the best texture.
Servings: 1 (15 1/2 x 10 1/2-inch rectangle)
Ingredients
Dough
- 1 (9oz) medium baking potato , peeled and quartered
- 1 1/2 teaspoons instant yeast or rapid-rise yeast
- 3 1/2 cups (17 1/2oz) unbleached all-purpose flour
- 1 cup warm water (105 - 115 degrees)
- 2 tablespoons La Tourangelle extra-virgin olive oil , plus more for oiling bowl and pan
- 1 1/4 teaspoons table salt
Topping
- 1 cup (6oz) Orchard Choice or Sun-Maid California Dried Figs , stemmed and cut into 1/2-inch pieces
- 2 tablespoons La Tourangelle extra-virgin olive oil
- 1 teaspoon fresh thyme
- 24 large black olives , pitted
- 3/4 teaspoon coarse sea salt
Instructions
For the Dough
- Boil 1 quart water in small saucepan; add potato and simmer until tender, about 25 minutes. Drain potato well; cool until it can be handled comfortably and put through fine disk on ricer or grate through large holes on box grater. You will need 1 1/3 cups lightly packed potato for this recipe.
- Meanwhile, in work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup (2 ½ ounces) flour, and 1/2 cup warm water until combined. Let stand until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. Process until dough is smooth and elastic, about 40 seconds.
- Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
- With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan. Or, halve and flatten each piece of dough into 8-inch round on large (at least 18 inches long), generously oiled baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.
For the Topping
- Meanwhile, place figs in medium bowl, cover with boiling water, and let stand until softened and plump, about 15 minutes. Drain figs. Adjust oven rack to lower-middle position and heat oven to 425 degrees. With two wet fingers, dimple risen dough at regular intervals.
- Drizzle dough with oil and add one olive or fig to each oil-filled dimple. Sprinkle evenly with thyme and coarse salt.
- Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut rectangular focaccia into squares or round focaccia into wedges; serve warm.(Focaccia can be kept on counter for several hours and reheated just before serving. Or, wrap cooled focaccia in plastic and then foil and freeze for up to 1 month; unwrap and defrost in 325-degree oven until soft, about 15 minutes.)
