The BEST Focaccia Recipe
If you’re looking for a go-to focaccia recipe, you’re in the right place. Today’s recipe is a Honey Fig and Gorgonzola Focaccia. I used Claire Saffitz focaccia recipe as a base and added my own twist of toppings to take it to the next level! This recipe is one of the best dough recipes I’ve worked with. It’s so smooth, supple, and honestly makes you feel like a master bread-maker.
The World is Your Oyster
One of the things I love about focaccia is that it is so versatile. All you need is a great base recipe for the dough and, from there, you can transform it into anything you want. It’s similar to pizza in that the options of toppings are endless and you add on whatever ingredients and flavors you prefer. You can take the savory route, a sweeter route, or a sweet and salty route — like this Honey Fig and Gorgonzola Focaccia!
The pungent gorgonzola and flaky salt are perfectly contrasted with the sweetness from the figs and honey. Then the rosemary gives the focaccia that delicious aromatic smell! The recipe instructs you to first bake the focaccia on the lowest oven rack setting then transfer it to the highest. This is what helps the focaccia develop that crispy crust on the bottom and the perfect golden brown color on the top. Meanwhile, the focaccia stays perfectly tender and moist on the inside.
You Don’t Want to Miss This
I would absolutely love if you tried to make this Honey Fig Gorgonzola Focaccia recipe! Honestly, I just want you to make the focaccia dough and have fun with your toppings. It’s such a great recipe to work with and build on. So let me know if you try it out and if you had the same heavenly experience I did! Have a great day and I’ll catch you in my next post!
Honey Fig and Gorgonzola Focaccia
Ingredients
- 1/2 cup Warm Water (about 105˚F)
- 1 package Active Dry Yeast
- 2 1/2 cups Room Temperature Water
- 6 cups Bread Flour
- 2 Tbsp Kosher Salt
- 3/4 cup Extra Virgin Olive Oil
- 12-15 Fresh Figs (halved)
- 1 cup Crumbled Gorgonzola Cheese
- 4 Fresh Rosemary Springs (leaves torn from stem)
- As Needed Flaky Salt (for sprinkling)
- As Needed Honey (for drizzling)
Instructions
- Add the warm water and active dry yeast to the bowl of a stand mixer fitted with the dough hook attachment. Mix to combine and let it sit for 5 minutes until foamy.
- Add the room temperature water, bread flour and kosher salt to the bowl. Mix on low speed until the dough comes together then increase the speed to medium high. Knead for 5 minutes until the dough is smooth and wraps around the hook. Cover the bowl with a towel and let the dough rest for 10 minutes. Start kneading the dough again on medium high speed until smooth and it starts pulling away from the sides of the bowl, about 10-15 minutes. The dough will be sticky.
- Pour 1/4 cup of the extra virgin olive in a large bowl. Coat the bottom and sides of the bowl with the olive oil. Use additional olive oil to coat your hands and a bench scraper. Use the bench scraper or your hands to scrape the dough out of the stand mixer and into the bowl of olive oil. Turn the dough over so that all sides are coated in olive oil. Cover the bowl with a damp towel and allow it to rise for 1 – 1 1/2 hours.
- Spread another 1/4 cup of the extra virgin olive oil into a 10×16 inch baking sheet, making sure all sides are coated in oil. Use oiled hands to slide each hand under the sides of the dough and lift it up out of the bowl. Allow the weight of the dough to let itself fall back into the bowl. Turn the bowl 90 degrees and complete this step 2 more times.
- Transfer the dough to the greased baking sheet and stretch it out. The dough will retract and not fit the entire baking sheet. Cover with greased plastic wrap and let it rest for 15 minutes. Remove the plastic wrap and stretch it out so that it fits the baking sheet. Place the plastic wrap back on top and let it rise for 40-55 minutes or 24 hours in the fridge overnight.
- Arrange the racks in the oven so that one rack is placed at the lowest level and another rack is placed at the highest level. Preheat the oven to 450˚F. Uncover the dough and, with greased hands, use your fingertips to create dimples all across the surface of the dough. Drizzle the remaining 1/4 cup of extra virgin olive oil on top. Press the halved figs into the dough, cut side up. Then sprinkle the crumbled gorgonzola, rosemary leaves, and flaky salt on top.
- Place the focaccia on the lowest rack and bake it in the oven for 20-25 minutes until it has started to brown. Then transfer it to the highest rack and bake it for 5 minutes until golden brown. Remove the focaccia from the oven and allow it to sit in the pan for 10 minutes. Use a spatula to help lift the focaccia out of the pan then place it on a wire rack to cool. Drizzle with honey, slice, and enjoy!
