Beyond the Fig Tree – Fig and Wine Focaccia Bread
We began digging a hole early one morning in the small yard of my grandmother’s white Spanish casa just before the summer sun and humidity reached their full intensity. I was about six years old, too young to handle the shovel effectively, so I mainly supervised and used my hands to help pull the dirt away from the hole so we could plant a small fig tree.
My grandmother planted the tree just below the bedroom window. Over the years, that tiny tree grew into a glorious giant, producing a bountiful harvest of figs. When I was older, I began making jams and sauces and baking with those figs. After my grandmother passed away, the tree became a poignant connection to her, a living reminder of our shared moments.
The Rich Flavor of Cooked Figs
I have a particular fondness for cooked figs. When sautéed or baked, they develop a deep, rich flavor that elevates the taste of cheese, chicken, and meat. Even a simple swipe of fig jam across a slice of bread before making a grilled cheese sandwich transforms the dish, taking it to a whole new level.
A Sweet Success: Fig and Wine Focaccia
Recently, I decided to incorporate figs into my wine focaccia bread recipe, and it turned out to be a delicious success. In this recipe, figs are placed on top of the focaccia and lightly sprinkled with a pinch of sugar before baking. The result is a savory bread with sweet, slightly caramelized figs—a luscious mix of flavors that delights the palate.
How to Serve and Enjoy Focaccia
This Fig and Wine Focaccia can be enjoyed on its own, dipped in olive oil, or sliced horizontally and used to make sandwiches. I love layering mustard, mayo, arugula, a nice aged cheddar or gouda cheese, and some red onion marmalade for a truly scrumptious sandwich.
The Importance of the Sponge when Making Fig and Wine Focaccia Bread
The sponge is a crucial element of this recipe, allowing the flavors of the yeast and flour to fully develop. While you can use an electric mixer with a dough hook, making the bread by hand in one bowl for mixing and rising is surprisingly simple. Plus, there’s something uniquely soothing about the tactile process of bread-making by hand.
Fig and Wine Focaccia Bread - Sponge
Ingredients
- 3 teaspoons baker's yeast
- 1 cup all-purpose flour
- 2/3 cup warm water
- Pinch of sugar
Instructions
- In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and allow it to proof for 5 - 10 minutes or until it becomes foamy on top.
- Add the flour, then mix with a wooden spoon until well combined.
- Let the sponge rest for one hour. It should rise and develop bubbles throughout.
Fig and Wine Focaccia Bread
Ingredients
- Prepared sponge from the previous recipe
- ½ cup water
- 1/3 cup dry white wine
- 1/3 cup olive oil plus 3-4 tablespoons for topping the focaccia
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon dried herbs du Provence
- 1/3 cup grated Parmesan cheese
- 1/4 red onion thinly sliced into crescents
- 4 ripe figs, halved or quartered
- A few sprigs of thyme
- A pinch or two of sugar
Instructions
- Pour in the water, wine, olive oil, herbs, salt, and Parmesan in the bowl with the sponge. Mix thoroughly until well combined.
- Add in the flour, beating with a wooden spoon until the mixture is smooth and very soft.
- Knead the dough by pulling it up and folding it over for 5-6 minutes until it becomes smooth and elastic. If the dough is too wet, you can add up to 1/2 cup flour.
- Leave the dough in the bowl, cover with a damp tea towel, and let it rise until doubled in size and full of bubbles, about 1 ½ to 2 hours.
- Once risen, press the dough into a lightly oiled and parchment-lined 8-inch round or square cake or springform pan.
- Cover the dough again with a damp cloth and let it rise until doubled, about 1 - 1 1/2 hours.
- Preheat the oven to 400°F (200°C) about 30 minutes before the dough is ready.
- Using oiled fingers or knuckles, press deep dimples into the surface of the dough.
- Drizzle a couple of tablespoons of olive oil over the dough, allowing it to pool in the dimples.
- Sprinkle with coarse sea salt.
- In a small bowl, toss the red onion slices with a teaspoon of olive oil.
- Arrange the red onions and fig halves on top of the dough.
- Sprinkle a bit of sugar over the figs.
- Scatter fresh thyme leaves over the top of the focaccia.
- Allow the focaccia to sit for 20 minutes.
- Bake on the middle rack for 15 minutes at 400°F (200°C), then reduce the heat to 375°F (190°C) and bake for an additional 25 to 30 minutes, or until golden brown.
- Remove from the oven and let cool on a wire rack.
You may also want to try my Tomato and Wine Focaccia.
Enjoy
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