Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own.Small-Batch Fig and Onion Focaccia   Makes 1 (9-inch) round loaf Ingredients ¾ cup (180 grams) water, room temperature (70°F/21°C to 75°F/24°C) 1 tablespoon (14 grams) plus 4 teaspoons (20 grams) extra-virgin olive oil, divided 2 cups (254 grams) bread flour 1½ teaspoons (4.5 grams) kosher salt 1½ teaspoons (1 gram) finely chopped fresh sage ¾ teaspoon (2.25 grams) instant yeast ½ teaspoon (1 gram) onion powder 5 fresh Brown Turkey figs (about 150 grams), stemmed and halved ¼ cup (about 40 grams) ¼-inch-sliced red onion Garnish: fresh sage leaves, flaked sea salt Instructions In the bowl of a stand mixer fitted with the paddle attachment, place ¾ cup (180 grams) room temperature water and 1 tablespoon (14 grams) oil.Add flour, kosher salt, chopped sage, yeast, and onion powder.

Beat at low speed for 4 minutes; scrape sides of bowl and paddle.Increase mixer speed to medium-low, and beat until dough pulls away from sides of bowl and forms a relatively smooth, slightly sticky, elastic ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl and paddle.(Dough should be elastic enough to not tear when gently pulled.) Oil a medium bowl.

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