Sweet or salty? The taste of figs can be combined with several flavors, from honey to chocolate, but the best way to celebrate, is combining it with the cold cuts. In this case we have prepared figs for a wonderful focaccia: greedy idea for a summer aperitif, with its sweet and savory flavors, enveloped in the fragrance of the cake.

Parma ham and figs focaccia
(serves 4)

2 ¾ cups (400 gr). all purpose flour
1.4 tablespoon (20 gr.) fresh yeast
1 generous cup (230 ml.) warm water + more to brush
1 teaspoon of salt
1 pinch of granulated sugar
olive oil
3 dark figs
3 slices of Parma ham
coarse salt
2 twigs fresh Rosemary
To brush:
2 tablespoons olive oil
2 tablespoons water

Dissolve the yeast in warm water. In a bowl, sift flour with sugar, add the yeast/water mix, salt, 4 tablespoons of olive oil and knead about 10 minutes. Cover with a towel and let rise somewhere warm for about an hour. Heat the oven to 350° F (180°). Wash, drain the figs and cut them in half.
Gently deflate the dough and knead about some minutes. Carefully pour dough on an oiled baking tray and use your finger tips to pull the dough into a rectangular shape. In a small bowl whisk together olive oil with water and brush the focaccia. Arrange on top the Parma ham, the figs, peel down ward. Sprinkle with coarse salt, rosemary and bake for about 40 minutes, or until lightly browned on top. Then remove from the oven, place on a rack to cool and serve it warm.

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