Take-out Tuesday, Figgy Bleu Focaccia with Bleu & Grapes

the Painted Apron

10 years ago

I rarely make bread, but this is an exception… I keep the recipe taped inside one of my cabinets for easy reference because I love to make this

This focaccia recipe has endless possibilities, my newest version is topped with fresh figs, grapes and bleu cheese

This focaccia bread is so easy you can make it while you’re painting pumpkins

Stir honey into warm water to dissolve and then sprinkle the yeast on top

Let this set for 5-10 minutes while you add the finishing touches to your pumpkin

Stir flour into proofed yeast and cover your hands with olive oil. Knead to form dough, just a few minutes should do it

Place dough in an olive oil coated bowl and turn to coat on all sides

Cover with a kitchen towel and place in a warm place to rise, 45-60 minutes

Plenty of time for more decorating!

Coat your hands with oil and work dough into an even flat rectangle on a baking sheet, coating the top surface lightly with oil

Top with sliced fresh figs

Sprinkle with crumbled bleu cheese and grape halves and bake at 400 for about 20 minutes

Sprinkle with grated Parmesan and return to oven just to melt

Sprinkle with fresh parsley

Cut into squares or rectangles to serve

This bread is fantastic with fresh rosemary too

FIGGY BLEU FOCACCIA WITH GRAPES

Course Appetizer, Main Course

Cuisine American, Italian

Keyword bleu cheese, fig and grape foccacia, figs, flatbread,, foccacia bread, fruit pizza, grapes, pizza, sweet and savory flatbread

Prep Time 10

Cook Time 20

Rising Time 1

Combine water with honey in a large bowl and stir to dissolve. Sprinkle yeast over and let sit 5-10 min until foamy
Add salt, olive oil and flour and stir until dough forms. Turn out onto a floured board. Wash bowl and pour in another T or so of OO and use fingers to oil the inside surface. Stick your oily fingers into the flour and knead the bread about 5 min, adding flour as necessary to the board to prevent sticking. Place the dough into the oiled bowl, cover with a towel and place in a warm spot to rise, about 30 min or until it’s about double
Oil a baking sheet and place dough on it, stretching and flattening until rectangular shaped, and covering the baking sheet. Make evenly spaced indentations with your finger tips, about 1 inch apart. drizzle bread with more OO. Top with figs, grapes and bleu cheese
Let rest while preheating oven to 415 degrees
Bake for 15 minutes or until just golden. Remove from oven and turn oven off. Sprinkle with more Parmesan and return to oven for 1-2 minutes until cheese has melted.