Brigit’s Dubliner, Fig and Walnut Focaccia
By Kerrygold
Images
Serves
Makes 4 to 6 servings
Ingredients
- 1 pound loaf frozen bread dough, thawed thoroughly according to package instructions
- Olive oil
- 4 plump dried figs, each cut into 8 wedges
- 3½ ounces coarsely grated Kerrygold Dubliner Cheese
- ½ cup coarsely chopped walnuts
- Freshly ground black pepper
Procedure
“Dubliner has a great, big flavor; it’s complex and almost sweet, which is why I like to use it with nuts. And it melts beautifully, making it an ideal choice for this think-outside-the-box focaccia.” – Brigit Binns
Heat oven to 450°F.
Place dough on a lightly floured surface and roll into a smooth ball. Cover with a towel and let rest 10 minutes. Roll out the dough into a rough oval shape (about 15 X 10 inches) and a little less than ½-inch thick. If the dough resists your efforts to roll it out nice and large, cover with a towel and let rest about 5 minutes longer, then roll again.
Transfer dough to lightly oiled baking sheet and cover dough for 15 to 20 minutes, until slightly risen. Dimple with your fingers every inch or so and brush all over with olive oil. Scatter evenly with figs, cheese and walnuts. Bake about 8 minutes, until edges are golden and cheese has melted. Season with black pepper, cut into wedges and serve immediately.
To make dough from scratch: Combine 3½ cups all-purpose flour, 1 package rapid-rising dry yeast, 1 tablespoon sugar and 1 tablespoon salt in a food processor and pulse to blend. With motor running, add 1¼ cups warm water (110°F.) and 2 tablespoons olive oil in a steady steam and pulse until the dough comes together in a rough mass. Process for about 40 seconds more, then remove from the processor and knead into a smooth ball on a lightly floured surface. Place in a large, oiled bowl and cover with plastic wrap. Set in a warm place for about 1 ½ hours or until doubled in bulk. Punch down and refrigerate until ready to roll out, up to 3 hours.
Heat oven to 450°F.
Place dough on a lightly floured surface and roll into a smooth ball. Cover with a towel and let rest 10 minutes. Roll out the dough into a rough oval shape (about 15 X 10 inches) and a little less than ½-inch thick. If the dough resists your efforts to roll it out nice and large, cover with a towel and let rest about 5 minutes longer, then roll again.
Transfer dough to lightly oiled baking sheet and cover dough for 15 to 20 minutes, until slightly risen. Dimple with your fingers every inch or so and brush all over with olive oil. Scatter evenly with figs, cheese and walnuts. Bake about 8 minutes, until edges are golden and cheese has melted. Season with black pepper, cut into wedges and serve immediately.
To make dough from scratch: Combine 3½ cups all-purpose flour, 1 package rapid-rising dry yeast, 1 tablespoon sugar and 1 tablespoon salt in a food processor and pulse to blend. With motor running, add 1¼ cups warm water (110°F.) and 2 tablespoons olive oil in a steady steam and pulse until the dough comes together in a rough mass. Process for about 40 seconds more, then remove from the processor and knead into a smooth ball on a lightly floured surface. Place in a large, oiled bowl and cover with plastic wrap. Set in a warm place for about 1 ½ hours or until doubled in bulk. Punch down and refrigerate until ready to roll out, up to 3 hours.
Brigit’s Dubliner, Fig and Walnut Focaccia
By Kerrygold
Serves
Makes 4 to 6 servings
Ingredients
- 1 pound loaf frozen bread dough, thawed thoroughly according to package instructions
- Olive oil
- 4 plump dried figs, each cut into 8 wedges
- 3½ ounces coarsely grated Kerrygold Dubliner Cheese
- ½ cup coarsely chopped walnuts
- Freshly ground black pepper
Procedure
“Dubliner has a great, big flavor; it’s complex and almost sweet, which is why I like to use it with nuts. And it melts beautifully, making it an ideal choice for this think-outside-the-box focaccia.” – Brigit Binns
Heat oven to 450°F.
Place dough on a lightly floured surface and roll into a smooth ball. Cover with a towel and let rest 10 minutes. Roll out the dough into a rough oval shape (about 15 X 10 inches) and a little less than ½-inch thick. If the dough resists your efforts to roll it out nice and large, cover with a towel and let rest about 5 minutes longer, then roll again.
Transfer dough to lightly oiled baking sheet and cover dough for 15 to 20 minutes, until slightly risen. Dimple with your fingers every inch or so and brush all over with olive oil. Scatter evenly with figs, cheese and walnuts. Bake about 8 minutes, until edges are golden and cheese has melted. Season with black pepper, cut into wedges and serve immediately.
To make dough from scratch: Combine 3½ cups all-purpose flour, 1 package rapid-rising dry yeast, 1 tablespoon sugar and 1 tablespoon salt in a food processor and pulse to blend. With motor running, add 1¼ cups warm water (110°F.) and 2 tablespoons olive oil in a steady steam and pulse until the dough comes together in a rough mass. Process for about 40 seconds more, then remove from the processor and knead into a smooth ball on a lightly floured surface. Place in a large, oiled bowl and cover with plastic wrap. Set in a warm place for about 1 ½ hours or until doubled in bulk. Punch down and refrigerate until ready to roll out, up to 3 hours.
Heat oven to 450°F.
Place dough on a lightly floured surface and roll into a smooth ball. Cover with a towel and let rest 10 minutes. Roll out the dough into a rough oval shape (about 15 X 10 inches) and a little less than ½-inch thick. If the dough resists your efforts to roll it out nice and large, cover with a towel and let rest about 5 minutes longer, then roll again.
Transfer dough to lightly oiled baking sheet and cover dough for 15 to 20 minutes, until slightly risen. Dimple with your fingers every inch or so and brush all over with olive oil. Scatter evenly with figs, cheese and walnuts. Bake about 8 minutes, until edges are golden and cheese has melted. Season with black pepper, cut into wedges and serve immediately.
To make dough from scratch: Combine 3½ cups all-purpose flour, 1 package rapid-rising dry yeast, 1 tablespoon sugar and 1 tablespoon salt in a food processor and pulse to blend. With motor running, add 1¼ cups warm water (110°F.) and 2 tablespoons olive oil in a steady steam and pulse until the dough comes together in a rough mass. Process for about 40 seconds more, then remove from the processor and knead into a smooth ball on a lightly floured surface. Place in a large, oiled bowl and cover with plastic wrap. Set in a warm place for about 1 ½ hours or until doubled in bulk. Punch down and refrigerate until ready to roll out, up to 3 hours.