Fig and rosemary focaccia with pecorino recipe
Ingredients - ¾ cup extra-virgin Olive Oil - 1½ cups warm Water - 2½ tsp active dry Yeast - 1½ tsp Sugar - 3¾ cups whole-wheat Flour - 2 Tbsp chopped Rosemary
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Cooking tools:
- Stand mixer
- Mixing bowl
- Plastic wrap
- Baking sheet
- Oven
- Cooling rack
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Pastry brush
- Chef's knife
- Cutting board
- Grater
- Colander
- Pepper mill
- Serving platter
- Spoon
- Spatula
Ingredients
- Olive Oil: ¾ cup extra-virgin
- Water: 1½ cups warm
- Yeast: 2½ tsp active dry
- Sugar: 1½ tsp
- Flour: 3¾ cups whole-wheat
- Rosemary: 2 Tbsp chopped
- Sea Salt: Fine
- Figs: 12 plump dried Black Mission
- Water: Boiling
- Black Pepper: Freshly ground
- Pecorino Romano Cheese: ½ cup freshly grated
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