• Food

• Family Meal

Real Italian focaccia in a festive version

Haven't found your winning recipe for focaccia yet?

Keep a good recipe for Yogev Yaros' focaccia, which is decorated with grapes and figs in honor of the holiday (but you will be happy to take on any addition you like)

Tags

• recipe

• Fukacha

• Figs

• Grapes

• honey

• Holidays

In collaboration with Sugat

Wednesday, 22 September 2021, 07:25

• Share on Facebook

• Share on WhatsApp

• Share on general

• Share on general

• Share on Twitter

• Share on Email

0 comments

Lay in the center of the table.

Italian focaccia with figs, grapes, honey and olive oil (Photo: Dror Einav, styling: Yael Magen)

A good real Italian focaccia should have a brown and crispy coating, what we like to call a crust and a particularly soft and airy dough inside.

How do you achieve this perfect result?

Chef Yogev Yaros

in a recipe for focaccia from dough made from focaccia flour, very little yeast, so that they do not take over the natural taste of the dough and some stages of folding and resting that allow the dough to rise comfortably and develop those wonderful air bubbles.

In honor of the holiday he deposits in the divine dough slices of figs and grapes and brushes with honey and olive oil.

More on Walla!

Festive bread for the Tishrei holidays with dates, nuts and apples in honey

To the full article

pay attention:

* Focaccia flour is similar in composition to pizza flour, but contains less gluten.

Thanks to its enzymatic activity it allows for relatively rapid swelling while obtaining an airy texture with a particularly crispy top.

* The dough for focaccia, not rolled but stretched with your hands so as not to take out the air bubbles that are trapped inside.

* If you have a sloping stone (pizza stone), put it in the center of the oven and heat it well together with heating the oven.

* You can use the recipe as a base for other focaccia with other fruits, roasted vegetables like sweet potatoes / beets / eggplant / zucchini, fresh cherry tomatoes, fried onions or just coarse salt and olive oil.

Focaccia grapes and figs

Recipe By: Yogev Yaros

• ★

• ★

• ★

• ★

• ★

• 20 minutes of work

• Five hours in total

• Easy to prepare

• Italian

• vegetarian

• Recipes for Sukkot

• fur

• Pastries

• Breads

• kosher

Focaccia with figs, grapes and olive oil (Photo: Dror Einav, Styling: Yael Magen)

Conversion calculator

Ingredients

• For the focaccia dough:

  • 400 grams of focaccia flour

  • 3 grams of dry yeast (flat teaspoon)

  • 300 ml of lukewarm water

  • 8 grams of salt (heaped teaspoon)

  • 2 tablespoons olive oil for the dough + a tablespoon of oil to lubricate the swelling bowl

• For fruit topping:

  • 4 figs

  • 1 cluster of black grapes, separated

  • Sea salt

• Before serving:

  • 2 tablespoons honey

  • 2 tablespoons olive oil

To the conversion calculator

Preparation

How do you make focaccia from grapes and figs?

• 1 In a mixing bowl or mixer bowl mix together flour with yeast.

  Add the water and mix just until you get an initial mass.

  Cover and let rest for 20 minutes.

• 2 Return to the dough and put (at medium speed if using a mixer with a kneading hook) for about 7 minutes until the dough begins to collect and becomes smooth.

• 3 Add the salt and stir slowly until it is completely absorbed.

  Pour in 2 tablespoons of olive oil and put up for another 3 minutes for full assimilation.

• 4 Transfer the dough to a clean, wide bowl greased with a tablespoon of olive oil.

  Fold the dough into an envelope shape for a nicely collected and stretched dough and cover.

  Repeat the folding operation about 3 more times, every 30 minutes (a total of an hour and a half). Cover and let the dough double in volume (about two and a half more hours).

• 5 Place the dough in a baking pan lined with baking paper well greased with olive oil and gently pull the dough and flatten it to a height of about 2 cm.

• 6 Slice the figs into thick slices and place on the surface of the dough with a light pressure so that they sink a little into the dough.

  Place the grapes in the same way.

  Let the dough rise again until very airy and bubbly (about 40 minutes).

• 7 Preheat the oven to 250 degrees (static heat, not turbo).

• 8 Wet your hands a little and with the help of the finger pads make dimples on the surface of the dough and again push the fruit a little to the depth of the dough.

  Drizzle over olive oil and sprinkle with a little sea salt.

  Bake in the center of the hot oven for about 10 minutes, until it begins to brown.

• 9 Mix the honey together with 2 tablespoons of olive oil, remove the focaccia from the oven, brush with the honey and oil mixture and return to the oven for another 3 minutes, until nicely browned.

More pastry recipes

• Flamba tart with figs and whipped cream

• Challah of figs and olive oil

• Focaccia yogurt and hyssop

• Croissant rolls

• Bolognese stuffed with spinach

• Sesame bagel stuffed with cheese and peppers

• Pita bread with hyssop by Erez Komrovsky

• Dill garlic cubes

• Rolls filled with kabanos

• Classic challah

• Rolls sit

• Sugar and cinnamon rolls

• Sweet Kaunas stuffed with almonds

• A recipe for salty pudding with green onions and mushrooms

Conversion calculators

Conversion calculators

• Volumes

  From "Litarchus" to "Litarchus"

• Weights

  Kggramkggram

• temperature

• Share on Facebook

• Share on WhatsApp

• Share on general

• Share on general

• Share on Twitter

• Share on Email

0 comments