Focaccia with Shallots, Figs and Basil

972 of 1,000 Cookbook Challenge

Focaccia with Shallots, Figs and Basil p.415-416

INGREDIENTS:

1 package of active dry yeast (2¼ tsp)

½ tsp sugar

1¾ cups warm water (divided ¼ & 1½)

3 cups all-purpose flour

1 tsp salt

3 TBLS olive oil (divided 2 & 1)

2 medium shallots, cut into ¼-inch slices

½ cup chopped figs (substituted fresh with rehydrated dried Turkish figs)

Salt

Pepper

2 TBLS shredded basil leaves

DIRECTIONS:

- In a small bowl, combine the yeast and ¼ cup of warm water.

- Stir to dissolve, and set aside for 5 minutes.

- In a large bowl, combine the flour, and salt.

- Stir to blend.

- Pour in yeast mixture, and 2 TBLS of olive oil.

- Mix, slowly adding in as much of the 1½ cup of warm water as necessary to form a soft dough.

- Knead the dough, on a lightly floured work surface, until smooth, about 3 minutes.

- Place the dough into a lightly oiled bowl, turning to coat.

- Cover with plastic wrap or a clean dish towel and let raise in a warm place until doubled in size, about 1 hour.

- Meanwhile, chop the figs, shallots and basil.

- Preheat the oven to 400°F.

- Lightly oil a pizza pan, or baking sheet, and set aside.

- When dough is doubled in size, "punch" the dough down.

- Stretch the dough to fit the pan.

- Let it rest of 10 minutes.

- Meanwhile, in a large skillet, heat the remaining 1 TBLS of olive oil over medium heat.

- Add the shallots, cover and cook until softened, about 7 minutes.

- Top the dough with the cooked shallots, figs and salt and pepper and preference.

- use your thumbs to creat indents on top while also pressing in the figs and shallots.

- Bake until bread just starts to turn golden, about 15 - 18 minutes.

- Remove focaccia from the oven, and top with basil.

- Return Focaccia to the oven and cook for 5 more minutes.

- Let cool for 5 minutes, before slicing.

- Serve warm

PERSONAL THOUGHTS:

This flatbread doesn't have much on it, but it is fully packed with flavor. Char from the shallots, aromatics from the basil, the oven caramelized figs, plus salt and pepper all on top of a fluff yet crispy crust. I really liked this. My husband nixed the figs on his but I liked them.

~~~ #LouisianaVegan