SBS Food

www.sbs.com.au/food

Gluten-free fig and pecorino focaccia (Focaccia ai fichi e pecorino senza glutine)

When you're blessed with ripe figs, this focaccia is a great way to celebrate them. Little puddles of olive oil and balsamic vinegar bring peppery and tart flavours, and shaved pecorino adds a salty finish.

  • serves

    2

  • prep

    35 minutes

  • cook

    25 minutes

  • difficulty

    Mid

serves

2

people

preparation

35

minutes

cooking

25

minutes

difficulty

Mid

level

Ingredients

  • 7 g dried yeast
  • 250 ml (1 cup) lukewarm water
  • 500 g caputo fiore glut (or a gluten-free bread flour)
  • 80 ml (⅓ cup) extra virgin olive oil, plus extra for drizzling
  • 125 g (½ cup) plain Greek yoghurt
  • 2 tsp sea salt flakes, crushed
Toppings
  • 5 figs, halved
  • 2 – 3 tbsp balsamic vinegar
  • sea salt flakes and ground black pepper, to taste
  • thyme or oregano leaves
  • shaved pecorino, to serve
Standing time: 4.5 hours

Instructions

  1. Mix the yeast and warm water in a small bowl and stand for a few minutes or until frothy.
  2. Place the flour, oil, yoghurt and yeast mixture in a large bowl. Use a large spoon to combine until a rough dough forms. Add the salt, then transfer to a workbench and knead for a few minutes or until a smooth dough forms. When you first start mixing this type of flour, it feels very sticky and powdery at the same time, but after a few minutes of kneading, it will almost resemble wheat flour. It won't be elastic.
  3. Lightly grease the bowl, add the dough, turn to coat, then cover with a damp tea towel and stand in a warm spot for 3–4 hours or until doubled in size.
  4. Line a baking tray with baking paper. Divide the dough in half, then using your hands, stretch each half into a rough oval about 2 cm-thick and place them onto the tray, leaving space for spreading. Use two trays if needed. Cover with a tea towel and stand to rise again for 45 minutes.
  5. Preheat the oven to 220°C.
  6. Using your fingers, create dimples in the dough, then drizzle with extra oil and season with extra salt. Top with the halved figs oil, vinegar and salt and pepper. Bake for 20–25 minutes or until light golden brown. Unlike bread made with wheat flour, this one won't become as golden. Once out of the oven, top with shaved pecorino, thyme or oregano leaves and serve.
 

Silvia Colloca shares her Italian family secrets in the brand-new third season of .

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food
Published 23 November 2023 3:50pm
By Silvia Colloca
Source: SBS



Share this with family and friends