Fig-caccia

Serves: 6
Moderate
Time: 45 minutes + 1 hour rising

INGREDIENTS:

1 teaspoon caster sugar
7g sachet dry yeast
2¼ cups plain flour
1 teaspoon salt
¼ cup extra virgin olive oil, plus 3 tablespoons extra
4 fresh figs, thinly sliced
6 sprigs of thyme
2 teaspoons sea salt flakes

METHOD:

1. Combine the sugar, yeast and 1 cup of lukewarm water in a bowl or jug. Set aside in a warm place for 10 minutes or until slightly frothy.

2. Place the flour and salt in a large mixing bowl and make a well in the centre. Pour the yeast mixture and ¼ cup of oil into the well and mix until combined. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Lightly oil a large clean bowl with 1 tablespoon of the extra oil and place the dough into the bowl. Cover with plastic wrap or a clean tea towel and set aside in a warm area for 1 hour or until doubled in size. 

3. Preheat oven to 200°C (180°C fan-forced). Punch the centre of the dough and knead again on a lightly floured surface for 2 minutes. Use 1 tablespoon of the extra oil to grease a 20cm x 30cm shallow baking tray. Stretch the dough into the tray and press the slices of fig into the dough. Lightly brush with the remaining tablespoon of olive oil and sprinkle with the thyme and salt flakes. 

4. Bake for 25 minutes or until golden. Lift a corner and have a peek underneath to make sure it is golden brown on the base too. Serve hot or at room temperature.

If figs aren’t your thing, you have so many other options! Change it up by replacing the figs and thyme with olives and rosemary, grapes and sage, or sun-dried tomato, onion and basil—the options are endless!

“Nothing is more disgusting than dough combined with long fingernails—PLEASE cut your nails, otherwise we are over!”