Fig-And-Rosemary Focaccia With Pecorino Recipe

Recipe By Slurrp

This Fig-And-Rosemary Focaccia with Pecorino is a delicious and savory bread that combines the sweetness of figs with the aromatic flavor of rosemary. The focaccia is topped with thinly sliced figs, fresh rosemary, and grated pecorino cheese, creating a perfect balance of flavors. The bread is soft and fluffy on the inside, with a crispy crust on the outside. It's a great accompaniment to soups, salads, or enjoyed on its own as a snack.

4.9
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Vegdiet
4hr 20minstotal
4hr 20m.total
Fig-And-Rosemary Focaccia With Pecorino
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ingredients serve

Ingredients for Fig-And-Rosemary Focaccia With Pecorino Recipe

  • 0.38 cup All Purpose Flour
  • 0.13 Packet Active Dry Yeast
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Sugar
  • 0.16 cup Warm Water
  • 1/4 tablespoon Olive Oil
  • 0.56 Sh Figs, Thinly Sliced
  • 1/4 tablespoon Fresh Rosemary Leaves
  • 0.06 cup Grated Pecorino Cheese

Directions: Fig-and-rosemary Focaccia With Pecorino Recipe

Cooking Directions

  • STEP 1.In a large mixing bowl, combine flour, yeast, salt, and sugar. Gradually add warm water and olive oil, and mix until a dough forms.
  • STEP 2.Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
  • STEP 3.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  • STEP 4.Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Press the dough into a rectangle shape.
  • STEP 5.Arrange the sliced figs on top of the dough, sprinkle with fresh rosemary leaves, and grate pecorino cheese over the figs.
  • STEP 6.Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
  • STEP 7.Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Cooking Tips

  • Make sure the water used to activate the yeast is warm, but not too hot, as it can kill the yeast.
  • You can use dried figs if fresh figs are not available. Just rehydrate them in warm water before using.
  • Feel free to adjust the amount of rosemary and pecorino cheese according to your taste preference.

Storage and Serving

  • Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days.
  • To reheat, place the focaccia in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
  • Serve the Fig-And-Rosemary Focaccia with Pecorino as an appetizer, side dish, or as part of a bread basket for a meal.
Nutrition
value
474
calories per serving
25 g Fat7 g Protein55 g Carbs3 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    7g
  • Carbs
    55g
  • Fiber
    3g

MacroNutrients

  • Carbs
    55g
  • Protein
    7g
  • Fiber
    3g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    58mg
  • Iron
    2mg
  • Vitamin A
    7mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    29mg
  • Manganese
    < 1mg
  • Phosphorus
    80mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp