Take-out Tuesday, Figgy Bleu Focaccia with Bleu & Grapes
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
Ingredients
- 2 1/2 cups flour
- 1 cup warm water
- 1 T honey
- 1 pkg active dry yeast
- 1 T kosher salt
- olive oil
- 6 fresh figs
- 16-20 red grapes
- 3 oz quality bleu cheese
- 2 oz freshly grated Parmesan
- fresh parsley for garnish
Instructions
- 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.
Here is a similar recipe, using store bought pizza dough and fig jam, Figgy Bleu Pizza with Pears and Bacon here
For another version of Easy Focaccia Bread with caramelized onions and roasted garlic click here
Thanks so much for stopping by, enjoy!
Cut any of these breads into small bite size squares for some wowza appetizers!
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Oh this looks wonderful Jenna! We love fresh figs and pairing them with the blue cheese is fantastic so I know your focaccia recipe is a winner! Love your pumpkin painters and artists in the making too 🙂
I’ve been looking for a tried and true focaccia dough recipe, I’ll give yours a try! Your helpers look like they’re having a great time:@)
Thanks Lynn, I think you’ll love it, you can also add 1/4 cup diced onion to the dough when your mixing it for a little extra flavor [see the recipe for Easy Focaccia mentioned at the end of post]
This is definitely a keeper! We love focaccia!
Thanks Ellen! Hope you didn’t have any storm issues, glad to see that it’s gone this am!
It looks delicious, Jenna. The kids are adorable!
Thanks Kathleen!
Mmm … this looks amazing! Thanks for sharing:)
thanks ginnie!
Looks like you have a very special little helper for your delicious Focaccia. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon!
Miz Helen
Maybe I’m overlooking it, but I can’t find any mention of how much water to mix with the yeast.
OH no! It’s 1 cup of warm water. Thanks so much Shauna for letting me know, I have updated the post and the printable recipe, sorry for the inconvenience!
Thank you!