Fresh Fig, Sage and Red Onion Focaccia
One large focaccia to serve a dozen people
3 ½ cups bread flour
3 cups all-purpose flour
2 tsp fine sea salt
1 ½ Tbsp instant dry yeast
1/3 cup fresh sage leaves, julienned
1/2 cup of your best olive oil
2 ¼ cups warm water
½ cup of your sour dough starter
1 Tbsp honey
½ red onion, very thinly sliced
16-20 ripe figs, stem removed, and fruit sliced in half vertically.
1 Tbsp coarse sea salt
1) In a standing mixer, mix together the two flours, the fine sea salt, the yeast and the julienned fresh sage with the paddle.
2) In a glass measuring bowl, combine the warm water, the sour dough starter, the honey and 3 Tbsp of your olive oil. Whisk to combine.
3) Remove the paddle from the mixer and replace it with the dough hook. With the mixer running on low, pour the wet into the dry and knead to form a dough for about two minutes. Turn the mixer to medium high and knead for seven to eight minutes more until the dough is silky smooth and still a bit damp. Oil a large glass bowl with 2 Tbsp of your oil and scrape the dough into the bowl. Cover with plastic wrap and let rise until doubled, about one hour.
4) Punch down the dough and let rise until doubled again.
5) Line a 12”x18” baking pan with parchment paper. Slide the risen dough into the pan and use your fingers to gently stretch the dough to the edges of the pan. Use your fingers to make indentations all over the dough and then sprinkle the dough with another 2 Tbsp of the oil. Cover with plastic wrap and let rise for thirty minutes while you heat your oven to 450 degrees.
6) Thinly slice the onion and prep the figs. Toss both the onion and the figs with 1 Tbsp olive oil. Deeply press the figs and the onion slices into the risen dough. Sprinkle the dough again with oil and the 1 Tbsp of coarse salt.
7) Bake the focaccia for 20-25 minutes until golden brown. When you remove it from the oven, sprinkle again with olive oil.
