Fig and Mascarpone Focaccia

Randy Mayor; Jan Gautro

Coarse kosher salt sprinkled on focaccia both tastes and looks great. Mascarpone melts into the dough to create a rich, buttery crust that won our Test Kitchen's highest rating.

Yield: 14 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 25%
  • Fat: 4.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 25.5g
  • Fiber: 1.4g
  • Cholesterol: 5mg
  • Iron: 1.5mg
  • Sodium: 138mg
  • Calcium: 15mg

Ingredients

  • 1 teaspoon honey
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 1/4 cups warm water (100° to 110°), divided
  • 2 tablespoons olive oil
  • 3 1/4 cups all-purpose flour, divided
  • 1 teaspoon kosher salt, divided
  • Cooking spray
  • 1/4 cup (2 ounces) mascarpone cheese
  • 3 dried figs, quartered
  • 1/2 teaspoon olive oil

Preparation

  1. Dissolve honey and yeast in 1/2 cup warm water in a large bowl; let stand 10 minutes. Add remaining 3/4 cup water and 2 tablespoons oil; stir until blended. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  3. Punch dough down. Place dough in a 13 x 9-inch baking pan coated with cooking spray. Pat dough to fit pan. Cover and let rise 30 minutes. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or fingertips. Cover and let rise 45 minutes or until doubled in size.
  4. Preheat oven to 400°.
  5. Uncover dough. Spoon small dollops of cheese over dough. Gently spread cheese over dough. Sprinkle fig quarters evenly over cheese. Drizzle 1/2 teaspoon oil over dough. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 23 minutes or until browned on bottom and sounds hollow when tapped. Sprinkle with remaining 1/4 teaspoon salt. Serve warm or at room temperature.
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