Rosie Makes Figcaccia

 Rosie has a preponderance of figs.

 And she's been coming up with myriads of ways

to use this lovely fruit.

I was making my "Keys to the Kingdom" Baguettes

this morning, when that light bulb went off over my head.

My bread was on its first rise in the Cuisinart,

when I decided to pull off a piece of dough about the size of a tennis ball

and use it for ...  figcaccia!

 I rustically spread out my dough,

gave it a good drizzling of Porto Campo Olive Oil,

and sprinkled freshly ground pepper

and my homemade sea salt over top.

What?

You don't make your own sea salt?

 Sliced figs went on

along with slices of Vidalia onions,

thin slices of Gruyère cheese,

prosciutto, fresh rosemary,

and a drizzling of local wildflower honey.

  400°  10 minutes
Turn halfway through.

 Now, we gotta look at this from all the angles.

 

 

Most excellent, indeed.