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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.
Cook Time2 hrs 30 mins
Rising Time1 hr 45 mins
Total Time4 hrs 15 mins
Course: Bread
Keyword: focaccia with olives, potato focaccia
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

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.)

Notes

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