Fig & Cheddar Focaccia

A beautifully airy focaccia topped with cubes of rich Graziers Cheddar, sweet figs, rosemary, and flaky salt. The long rise and generous olive oil soak make for a golden, flavorful crust—perfect served warm or at room temp.

Ingredients

4 ounces Graziers Raw Milk Cheese Medium Cheddar
2-1 lb. balls of premade pizza dough (thawed)
4 fresh large figs
¾ cup extra virgin olive oil
½ tablespoon fresh rosemary
2 teaspoons salt flakes
Cooking spray

Directions

Preheat oven to 400 degrees Fahrenheit.
Place both pizza doughs in a large bowl covered with plastic wrap. Let them rise together for 12 hours.
Spray a 13x9x2 inch glass baking pan with cooking spray and add the dough. Mold the dough to the shape of the pan with your fingertips. Drizzle with ½ cup of olive oil and let rest for 12 additional hours to soak up the oil.
The dough will continue to rise, creating lots of air bubbles.
Once the dough is ready after 12 hours, cut the Graziers Raw Milk Medium Cheddar into ½ inch by ½ inch cubes and press them gently into the dough. Slice the figs into quarters lengthwise and press into dough.
Top the focaccia dough with rosemary and salt flakes. Bake for 20 minutes at 400 degrees Fahrenheit on top rack of oven.
Once the focaccia has come out of oven and is still hot, brush the remaining olive oil on top to make the bread extra moist.

Fig & Cheddar Focaccia

Appetizer

20 min

Serves: 6

Print Recipe

Ingredients

Directions

Preheat oven to 400 degrees Fahrenheit.
Place both pizza doughs in a large bowl covered with plastic wrap. Let them rise together for 12 hours.
Spray a 13x9x2 inch glass baking pan with cooking spray and add the dough. Mold the dough to the shape of the pan with your fingertips. Drizzle with ½ cup of olive oil and let rest for 12 additional hours to soak up the oil.
The dough will continue to rise, creating lots of air bubbles.
Once the dough is ready after 12 hours, cut the Graziers Raw Milk Medium Cheddar into ½ inch by ½ inch cubes and press them gently into the dough. Slice the figs into quarters lengthwise and press into dough.
Top the focaccia dough with rosemary and salt flakes. Bake for 20 minutes at 400 degrees Fahrenheit on top rack of oven.
Once the focaccia has come out of oven and is still hot, brush the remaining olive oil on top to make the bread extra moist.