• Gluten free fig and pecorino focaccia (Jono Fleming)Source: Jono Fleming

When you're blessed with ripe figs, this focaccia is a great way to celebrate them. Little puddles of olive oil and balsamic vinegar bring peppery and tart flavours, and shaved pecorino adds a salty finish.

Serves
2

Preparation

35min

Cooking

25min

Skill level

Mid
By
Average: 3.7 (18 votes)
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Ingredients

  • 7 g dried yeast
  • 250 ml (1 cup) lukewarm water
  • 500 g caputo fiore glut (or a gluten-free bread flour)
  • 80 ml (⅓ cup) extra virgin olive oil, plus extra for drizzling
  • 125 g (½ cup) plain Greek yoghurt
  • 2 tsp sea salt flakes, crushed

Toppings

  • 5 figs, halved
  • 2 – 3 tbsp balsamic vinegar
  • sea salt flakes and ground black pepper, to taste
  • thyme or oregano leaves
  • shaved pecorino, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time: 4.5 hours

 
  1. Mix the yeast and warm water in a small bowl and stand for a few minutes or until frothy.
  2. Place the flour, oil, yoghurt and yeast mixture in a large bowl. Use a large spoon to combine until a rough dough forms. Add the salt, then transfer to a workbench and knead for a few minutes or until a smooth dough forms. When you first start mixing this type of flour, it feels very sticky and powdery at the same time, but after a few minutes of kneading, it will almost resemble wheat flour. It won't be elastic.
  3. Lightly grease the bowl, add the dough, turn to coat, then cover with a damp tea towel and stand in a warm spot for 3–4 hours or until doubled in size.
  4. Line a baking tray with baking paper. Divide the dough in half, then using your hands, stretch each half into a rough oval about 2 cm-thick and place them onto the tray, leaving space for spreading. Use two trays if needed. Cover with a tea towel and stand to rise again for 45 minutes.
  5. Preheat the oven to 220°C.
  6. Using your fingers, create dimples in the dough, then drizzle with extra oil and season with extra salt. Top with the halved figs oil, vinegar and salt and pepper. Bake for 20–25 minutes or until light golden brown. Unlike bread made with wheat flour, this one won't become as golden. Once out of the oven, top with shaved pecorino, thyme or oregano leaves and serve.

 

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