Goat Cheese – Fig Focaccia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 20 g yeast, fresh
- 0.5 teaspoon ½ salt
- 150 ml water, lukewarm
- 8 tablespoon olive oil
- 2 teaspoons honey
- 4 fig (s)
- 200 g oat cream cheese
- 8 stalk / s thyme
- pepper
- salt
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Dissolve the yeast in 150 ml of lukewarm water with the salt. Make a well in the middle of the flour, add the yeast water. Add 4 tablespoons of olive oil and quickly knead everything into a smooth dough. Cover the yeast dough and let it rise in a warm place for about 30-60 minutes until its volume has doubled.
- Preheat the oven to 260 degrees.
- Cut the figs and goat cheese into slices approx. 1 cm thick. Wash thyme, shake dry and pluck from the stalks. Mix the acacia honey with the remaining olive oil and 1 tablespoon water.
- Knead the dough briefly again on a floured work surface, form a roll and divide it into 8 parts. Use the rolling pin to roll out each part as thinly as possible. Prick the dough several times with a fork and cover the dough with slices of fig and goat cheese. Sprinkle with half of the thyme and bake in the hot oven on the pizza stone for about 8 minutes until golden brown.
- Take out, drizzle the honey and olive oil mixture over the focaccia, sprinkle with the remaining thyme and season with salt and pepper.
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