INGREDIENTS
- 1 teaspoon caster sugar
- 7g dried yeast
- 2¼ cups 00 plain flour
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon extra olive oil
- 2 fresh figs, quartered
- 50g marinated goats cheese,
- crumbled
- 6 sprigs of thyme
- Sea salt flakes
METHOD
- In a large mixing bowl add 1 cup lukewarm water, sugar and yeast. Mix and allow to rest for 10 minutes. The mixture will become slightly frothy.
- Add the flour, extra virgin olive oil and salt to the yeast mixture. Use a wooden spoon to combine the ingredients until the mix forms a dough. Using your hands, begin to knead the dough on a lightly floured surface for 10 minutes. Lightly oil a large bowl and place the dough in the bowl. Place a tea towel or plastic wrap over the bowl and allow to rest in a warm area for 1 hour. Alternatively, place the bowl in the baking tray, position 1 and proof in the oven with Auto Preset 15 , 40°C for 60 minutes.
- Punch the centre of the dough and knead once again on a lightly floured surface. Using 1 tablespoon of the extra olive oil, grease a 20cm x 30cm shallow baking dish. Stretch the dough into the pan and press the slices of fig into the dough. Sprinkle the dough with the goats cheese, thyme and salt flakes.
- Bake in the oven on Steam Assist function at 180°C for 15 minutes or until golden. You will know it is fully cooked when you tap the top of the focaccia, and it sounds hollow.