Tuscan Fig Focaccia


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Tuscan Fig Focaccia
Tuscan Fig Focaccia
Ingredients
20 dried Mission figs stemmed and quartered
1/2 cup Merlot
2 orange slices
1 (12.7- oz.) package Rosemary and Garlic Focaccia Bread Mix (save seasoning packet for another use)
1 cup plus 2 tbsp. water
2 tbsp. extra virgin olive oil divided
1 cup mozzarella cheese shredded
2 tbsp. tiny rosemary sprigs
Directions

Prep: 20 minutes Cook: 12 to 18 minutes Rise: 20 minutes Makes: 12 appetizer servings

1. Place figs in a small saucepan with wine and orange slices; simmer for 5 to 10 minutes or until liquid has been absorbed by figs. Remove oranges and let figs cool slightly. Meanwhile, stir together flour and yeast packets from the bread mix.
2. Add water and 1 tbsp. oil; stir vigorously for 1 minute. Spread remaining oil in the bottom of a large baking sheet. Transfer dough to baking sheet and press into a 9x11-inch rectangle with lightly oiled fingers. Let stand in a warm place for 20 minutes to rise.
3. Preheat oven to 425°F. Press fingers into the dough to make deep indentations and top with cheese, rosemary and figs. Bake for 12 to 18 minutes or until bread is golden brown and cooked through. Let cool slightly before cutting into small squares. Serve with high-quality olive oil and balsamic vinegar.
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