Imagine a rustic Italian bread that captures the essence of Tuscan sunshine, where sweet figs dance with golden honey and crisp dough whispers stories of centuries-old culinary traditions. The Ficatolla del Chianti is not just a recipe; it's a sensory journey that transforms simple ingredients into a masterpiece of flavor and texture that will make your kitchen feel like a charming Tuscan countryside villa.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh figs, chopped
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1 packet active dry yeast
- 1 cup warm water
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-7 minutes until the mixture becomes foamy and activated.
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture and olive oil into the flour well. Mix with a wooden spoon or your hands until a soft, slightly sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should become soft and develop a slight sheen.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.
- Punch down the risen dough and gently stretch it onto the prepared baking sheet, creating a rustic, uneven surface.
- Drizzle the honey over the dough surface, then evenly distribute the chopped fresh figs across the focaccia.
- Using your fingertips, create small dimples across the surface of the dough, which will help capture the fig pieces and honey.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the figs are slightly caramelized.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.
- Optional: Drizzle additional honey or olive oil over the focaccia just before serving for extra richness.
Tips
- Temperature is Key: Ensure your water is precisely around 110°F when activating the yeast - too hot will kill the yeast, too cold won't activate it properly.
- Kneading Technique: When kneading the dough, use the heel of your hand and push forward, then fold back. This develops gluten and creates that perfect elastic texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on for optimal dough rising.
- Fig Selection: Use ripe, fresh figs for the most intense flavor. If fresh figs aren't available, high-quality dried figs can be a good alternative.
- Dimpling Trick: When creating dimples, be gentle but firm - this helps create pockets that capture honey and fig juices, enhancing the overall flavor profile.
- Serving Suggestion: Serve slightly warm for the most incredible taste experience, and don't hesitate to drizzle extra honey just before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
