Stuffed Fig Focaccia Bread.
This is how we make the best fig focaccia bread!
Remember earlier this year when I made that caramelized onion focaccia?! It’s one of my favorite recipes of this year because it’s JUST SO GOOD.
And I’ve been dying to make something else similar.
See? That’s what happens to me. It’s how so many of my recipes are born. I make something… and I love it. And I decide that because I love it so much, I should try to recreate it in another form.
Honestly, it barely works out. Usually the thing I make/do is never as good as the original that I love the most.
But! In this case?
WE HAVE A WINNER.
Figs on focaccia bread. If you’re a freak for alliteration like I am, enjoy.
Not only does this focaccia bread have tons of fresh rosemary and garlic and lots of sliced figs, it also has prosciutto wrapped blue cheese stuffed figs.
Let me say that again. Prosciutto wrapped. Blue cheese stuffed. FIGS.
The prosciutto wrapped blue cheese stuffed figs aren’t a crazy phenomenon here. I’ve made a similar version before for my summer cheese plate (you still have time to make that happen, FYI!) and they are always a favorite appetizer when fig season rolls around.
But putting said prosciutto wrapped blue cheese stuffed figs ON something? Or IN something?
I mean, that’s a mouthful. Literally.
So I did it. And it works!
The key is to just make a few of the stuffed figs. Kind of “stud” your bread with the figs. That means that now, it’s prosciutto wrapped blue cheese stuffed fig studded focaccia.
Aren’t you so glad I didn’t name the entire recipe that above?
Once baked, the stuffed figs work their magic in the bread. The prosciutto that is exposed crisps up, as expected. The inside of the fig and blue cheese gets a little jammy, almost like you spread actual fig jam on the bread.
Speaking of that, you could totally spread fig jam on the bread if you wanted. I wouldn’t turn it down.
This is an appetizer. Or a pizza. Or a side dish. It’s actually whatever you want it to be. Where does it fit into your life?
For me, it fits right in with a late summer greens salad. So good.
For Eddie, it’s basically a starter to a larger meal. Shocking, right?
Stuffed Fig Focaccia Bread
Stuffed Fig Focaccia Bread
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for your workspace
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 cup extra virgin olive oil
- 6 whole fresh figs, sliced
- 6 whole fresh figs
- 2 to 3 ounces blue cheese, plus more for sprinkling on top if you wish!
- 3 slices prosciutto
- 4 tablespoons chopped fresh rosemary, plus more for garnish
- pinch of flaked sea salt
- In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
- In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
- Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
- After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.
- Preheat the oven to 425 degrees Slice the fresh figs. To stuff the whole figs, take each fig and slice and “x” in the bottom center to create a little opening. Press about 1/2 an ounce of blue cheese inside the center of the fig. Wrap each fig with half a slice of prosciutto.
- Press the slice figs and the stuffed figs into the focaccia bread dough. Sprinkle with fresh rosemary and flaked salt. Bake the focaccia for 20 to 25 minutes, or until golden on top and crunchy on the edges. Let cool slightly before slicing!
This is a ridic amount of flavor. Because figs. And cheese!