An Irresistible Recipe for Fig and Mandarin Focaccia
This focaccia has it all: Bright citrus, sweet dried figs, aromatic herbs, a tender crumb, and a super crispy outer edge.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Plastic wrap
- Kitchen towel
- Baking dish
- Pastry brush
- Oven
- Saucepan
- Stove
- Whisk
- Paring knife
- Cutting board
- Microplane
- Fine-mesh sieve
- Oven mitt
- Cooling rack
- Kettle
- Instant-read thermometer
- Colander
- Spoon
Ingredients
- 1 ¾ cups water (heated to 105-115°F (about 40C))
- 2 tsp California honey
- 1 ¼-oz package active dry yeast
- 500 g about 4 cups bread flour*
- 2 tsp kosher salt
- 14 TBSP California extra-virgin olive oil (divided (6 TBSP + 1/2 cup | 120 ml))
- ½ cup dried figs (de-stemmed and sliced in half)
- 2 mandarins (zested and sliced thin)
- 4 sprigs fresh rosemary (removed from the stem and divided)
- 1 TBSP thyme leaves
- 1 tsp flaky sea salt
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