Semolina Fig Focaccia | culture: the word on cheese
Pockets of soft fig dot this bread, making it a good partner with hard, salty cheeses such as pecorino and a selection of charcuterie, including prosciutto.
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Ingredients
- 1 cup dried figs (Mission or Calimyrna, as preferred)
- 2¼ teaspoons active dry yeast
- 2 tablespoons honey
- 1 cup warm water
- 2¾ cups bread flour
- 1 cup semolina flour
- 1½ teaspoons kosher salt
- 1 tablespoon olive oil (plus extra to coat bowl)
- Coarse sea salt
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