Sunday, August 16, 2015

Rosie Is On A Fig Mission. Today It's Figaccia.

I have two fig trees in my garden
and they've been producing up a storm lately.
I've made Fig Hawthornes, my version of the Newton.
I've made prosciutto-wrapped figs
 with bleu cheese, rosemary,
 sourwood honey, and a balsamic vinegar reduction.

Tonight I wanted something earthy and rustic and herbal.
And different.
I wanted savory, salty, and sweet.
And I got it.

The hamsters started running.
And the rest is history.

I'm making focaccia -
baked with figs, caramelized onions, rosemary, and bleu cheese,
then sprinkled with toasted walnuts and 
drizzled with Mr. Hawthorne's sourwood honey 
from the Blue Ridge Mountains.

It's figaccia!

There's no recipe here.

First, I started off with my focaccia dough.
Do you need a recipe for pizza/focaccia dough?

Cover and let rise until doubled.

Place dough on oiled baking sheet.

Press out from the center and dimple the dough.
Let rest.
Have a glass of wine.
Come back.
Press, dimple, and spread out a little more.
Have more wine.
Take your time and let the dough take its time.

When working with bread dough,
time is your friend.
The longer the dough rests and rises,
the more the flavor develops.
I usually give my bread doughs 3 rises.

Drizzle olive oil over top.

Add some caramelized onions.

Caramelized Onions
For the caramelized onions,
I sautéed sliced onions in a little unsalted butter and olive oil.
Medium high heat.
I like to sprinkle a little sugar over the onions
to aid in caramelization.

When onions are browned, throw in a splash of white wine.
Let it cook away, then remove from heat.

Add sliced figs, bleu cheese, rosemary.

450° for 10 minutes or until lightly browned on top.

Sprinkle toasted walnuts over top
and drizzle with honey.
Sprinkle your homemade sea salt over top.
OK.  Use kosher.

This is my new favorite focaccia.
And now I'm low on figs.
Damn Japanese beetles.

Amazing flavors.
Sweet honey.
Sweet figs.
Bleu cheese. 
It all works together.

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