I’m going to apologize right now for two breads in one week but it is Christmas Eve and breaking bread is just one of those fundamental human experiences that bring people together.
You can go on a total Atkins kick on Jan 1st.
I’ll also apologize for not having my usual tonnes of process pictures for this dish.
Sometimes though, you’d don’t think you have something great at the very start.
I’ve got two dishes like this in the next wee bit that won’t show you everything but I’ll implore you to try out.
I’m calling this Kitchen sink focaccia as it has everything BUT the kitchen sink in it.
Pillowy, soft dough studded with blue cheese, bacon, fig and apricots. Really…could it get better?
Perfect with a big chunk of cheese and fruity olive oil with balsamic to dip it into.
- 2 tsp yeast
- 1 tsp brown sugar
- 2 cups warm water
- ¼ cup olive oil plus ⅛ cup more to drizzle the top
- ½ cup water
- ⅔ cup each chopped, cooked bacon, fresh figs (quartered), chopped olives, blue cheese and dried apricots (quartered)-divide each of the flavours in half (a portion for the top and a portion for the dough)
- 5 cups flour
- pinch salt
- ½ tsp pepper
- ½ tsp coarse salt (I used a smoked salt but pink would be great too)
- Proof yeast in sugar and 2 cups of water.
- Add; remaining water, olive oil, pepper, pinch salt and flour. Knead until smooth dough.
- Knead in ½ of the flavouring and let proof for 20 minutes (covered on a floured counter). Punch down, place in a 9x11 casserole pan ('buttered') and poke halfway down dough with your finger. Add the rest of the flavourings, drizzle with remaining olive oil and let rest for 10 minutes before cooking at 350 degrees for 30-35 minutes or until golden all over and firm.