Fig Focaccia

I know, I know. It’s the third fig recipe in a row I’ve posted, but I couldn’t help myself. Before figs disappear from the markets (or your fig tree), this is a recipe you have to try. It’s got that mixture of sweet and salty that’s so addictive, you’ll find yourself eating the whole pan, unless you share with friends and family. I made it for a first anniversary party of the artists’ coop I’m involved with, and it disappeared quicker than a popsicle on a hot day. The dough is the same as other focaccia post I’ve written — it’s a very shaggy dough and you leave it to rise overnight in the refrigerator.

The next day, you punch it down, then dump it onto a cookie sheet but don’t try to stretch it out immediately. Let it sit for a half hour or more, then spread it out, using fingers that have been dipped in olive oil.

Place the figs on top, gently pressing down, then scatter some kosher salt or coarse sea salt on top, plus some minced fresh rosemary.

Bake for about 20-30 minutes at 450 degrees and your house will smell divine.

To finish, drizzle a little honey over the whole thing.

I guarantee people will come back for seconds and thirds.

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Fig Focaccia

Author: Ciao Chow Linda

printable recipe here

Ingredients

• 1¼ oz. envelope dry active yeast (about 2¼ tsp.)
• 2½ cups lukewarm water (from 105 degrees to 110 degrees)
• 2 tsp. honey
• 4-5 cups flour
• 1 Tablespoon kosher salt or 5 teaspoons table salt
• 6 Tbspns. extra-virgin olive oil
• about two cups of figs, cut in half or quartered, if large
• a few tablespoons minced rosemary
• kosher or coarse sea salt
• honey to drizzle at the end (about 1/4 cup)
• olive oil or butter to grease the pan

Instructions

1. Put the yeast into the water and add the honey.
2. Let it sit a few minutes to see if the yeast is active.
3. It should start foaming slightly.
4. Add the water mixture to four cups of flour and the salt, stirring with a spatula or wooden spoon.
5. Keep adding more flour until you have a shaggy dough.
6. Grease a large bowl with a couple of tablespoons of olive oil.
7. Dump the dough into the bowl, cover with plastic wrap and refrigerate overnight.
8. Remove the dough from the bowl and dump onto a cookie sheet that’s been generously greased with olive oil.
9. Don’t try to spread the dough out now.
10. Let it rest for at least a half hour or more and it will be easier to spread out.
11. Put some olive oil in a bowl, dip your fingers into it, and then dimple the dough all over using your fingers.
12. Place the quartered figs on the dough, pressing down slightly.
13. Scatter the kosher coarse or sea salt and rosemary on top.
14. Bake for about 20-25 minutes at 450 degrees until brown.
15. Remove from the oven and immediately drizzle with honey.
16. Cut and serve.

3.5.3251

 

Fig Spice Cake

Pardon me for posting two fig-centric recipes in a row, but it’s the height of fig season and this cake is simply too good not to try. Even if you haven’t got a fig tree, or FWFT (friends with fig trees), you can find figs in the farmers’ markets right now, so hurry and get some to make this cake. You’ll need about a cup’s worth, half the amount of the bowl of figs I was lucky enough to receive from my friend Madeline.

The cake comes together quickly in a bowl, stirring by hand. No waiting for butter to soften either, since it uses oil (I used olive oil and a little less than originally called for) instead. The recipe, from a book called “Under the Fig Leaf” also contains pecans as an optional ingredient, but if I were you, I wouldn’t skip them. They add a nice crunch to the cake.

While the cake is nearly finished baking, you make a quick glaze that you cook for three minutes. Then poke holes all over the cake and pour the hot glaze over everything.

It’s such a moist and flavorful cake with a great texture all by itself, but next time I make this (and it will be soon with those leftover figs), I’m going to make sure to have either whipped cream or ice cream on hand to serve alongside the cake.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)

Fig Spice Cake

printable recipe here

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 3 large eggs, lightly beaten
• 1 cup vegetable oil (I used about 3/4 cup olive oil)
• 1 cup buttermilk
• 1 teaspoon vanilla extraaact
• Recipe from the cookbook “Under The Fig Leaf”
• 1 cup fresh figs, chopped, stems removed
• 1 cup pecans, chopped
• FOR THE GLAZE:
• 1/2 cup sugar
• 1/4 cup butter
• 1/4 cup buttermilk
• 2 teaspoons light corn syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 325 degrees.
2. Blend together the first 7 ingredients in aa large bowl.
3. Stir in the eggs, oil aand buttermilk, mixing well.
4. Fold in the vanilla, figs and pecans.
5. Pour into a greased and floured 9 x 13 x 2 inch baking dish,
6. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
7. Remove to a wire cooling rack.
8. Pierce the top of the cake all over with a toothpick or a fork.
9. Drizzle glaze over the cake.
10. Serve witth whipped cream or ice cream, if desired.
11. FOR THE GLAZE:
12. Bring all the ingredientts to a boil in a small saucepan and cook for 3 minutes
13. Pour over the cake.

3.5.3251