If my last Fine Art Friday post about sourdough pumpkin waffles didn’t persuade you to make your own sourdough starter, then this week’s figgy sourdough focaccia with blue cheese and prosciutto should do the trick. If you’re afraid of bread making, I urge you to start here. Focaccia is one of the most hands off breads you can make. It’s literally just a lot of waiting around for your dough to rise. No kneading required, and most of the magic happens while you’re asleep.

This recipe is an adaptation of Alexandra Stafford’s Simple Sourdough Focaccia, and it is such a lovely and easy to make recipe. My version is sweet and savory, and loaded with bold flavors- jammy figs, crispy prosciutto, creamy blue cheese, and fresh thyme- making this a mouth watering, show stopping bread. The focaccia is light and airy, with a subtle tang from the sourdough, and has a crispy, crunchy, olive oil soaked crust that can’t be beat. It’s hard to eat just one piece, and I can guarantee it won’t last long in your house, because it never lasts more than 24 hours in mine.

This would be a wonderful addition to your Thanksgiving menu, or honestly, any day of the year. So go and get those bubbly sourdough starters fed, friends! Figgy sourdough focaccia awaits!

Figgy Sourdough Focaccia with Blue Cheese and Prosciutto

Ingredients:

1/2 C sourdough starter

2 1/2 tsp kosher salt

1 7/8 C-2 C room temperature water

4 C bread flour

3 Tbsp olive oil

4 large figs, sliced thinly

1 oz blue cheese (Point Reyes is my FAVORITE if you can find it)

2 slices prosciutto

1/2-1 tsp thyme leaves

Maldon sea salt

In a large bowl, combine the sourdough starter, salt, and water. Mix until the starter has mostly dissolved in the water. Add the flour and mix until completely incorporated. Drizzle with a tiny bit of olive oil and cover with a clean tea towel. Let sit out at room temperature overnight, or 8-12 hours, until the dough has doubled in size.

Coat a 9 x 13” or 12 x 12” pan with 2 Tbsp of olive oil. Rub the surface of the dough with the remaining 1 Tbsp of olive oil. Punch the dough down to deflate it, and transfer it to the pan. Lightly coat the top of the dough with more olive oil and let rise at room temperature until it has gotten puffy and almost doubled in size.

Preheat oven to 425 degrees. Using your fingers, press into the dough gently to create dimples. Stretch the dough out to the size of the pan as you’re dimpling the dough. Top the dough with sliced figs, prosciutto, and blue cheese, and sprinkle on the thyme leaves and flaky sea salt.

Bake for 40-45 minutes, or until the top is golden brown. Let cool slightly before removing from pan. Place focaccia on a wire cooling rack for at least 25 minutes before slicing. Store in an airtight container.