Recipe »Focaccia with figs and tomatoes«

Food photographer Olimpia Davies from the UK created three recipes with aphrodisiac ingredients for sisterMAG No. 49, which you can all cook recreate at home. Find her the free download for the Focaccia with figs and tomatoes.

Download (PDF, 3 MB)

Recipes & Photos: Olimpia Davies

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Focaccia with figs and tomatoes

Ingredients:

250 g strong bread flour
½ tsp caster sugar
1 tsp sea salt
7 g dried yeast
30 ml extra-virgin olive oil, plus extra for greasing
150 ml lukewarm water
5 fresh figs, sliced
10 mini tomatoes, halved
1 red onion, sliced
10 red grapes, halved
10 leaves fresh sage
Salt and pepper

Instructions:

In a large bowl, sprinkle the yeast and sugar over the water. Leave for 5 minutes until foamy. Add the flour, salt and olive oil land mix until it all comes together. Transfer the dough onto a light floured surface and knead until smooth and elastic.
Shape into a ball and put into a lightly oiled bowl and cover. Leave to rise in a warm place until it has doubled in size.
Turn the risen dough out onto a light floured surface and knead for 3 minutes, form into a ball then roll out into 1 cm thick oval, leave to rest for 10 minutes.
Now transfer the dough to your baking sheet and top the dough with figs, tomatoes, onion, grapes and sage. Sprinkle with salt and pepper and drizzle with extra olive oil. Put into the oven and bake for 30 minutes.