Focaccia with Figs


I had some figs to use and browsing on the internet I found this recipe … I followed almost every step, except for a couple of things that I changed.

(for a round cake tin)
450 gr of manitoba flour (very strong canadian flour)
10 gr of fresh yeast , dissolved in warm water + malt
extra virgin olive oil
malt, lemon juice

Dissolve yeast in warm water with a teaspoon of malt. Sift flour and add yeast, oil, sugar (which I forgot). Mix, add a pinch of salt and let it rise in a warm for 1 hour.
Past the time I kneaded again and laid the dough in round cake tin, previously greased; I laid figs in the end, but perhaps it’s better to put them at once, so that during the second rising they are “embedded” a little, while mine remained on the very surface. Anyway, place the figs, and after another hour, cover with a spoon of malt dissolved in a water-bath with a little lemon juice, a sprig of rosemary and bake at 180-200 degrees for about 20-25 minutes .
Haven’t tasted yet, but the flavor is excellent 🙂

Chef: Pupazza from VeganBlog

  1. EleonoraNW3 23 August 2010 at 07:57

    Oh my, it looks so tasty and tender!! So fluffy…and I like the matching figs plus rosemary, never tasted , nut seems interesting 🙂

  2. EleonoraNW3 7 October 2010 at 17:31

    I love this! seems so soft and spongy. A real treat

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