List of Ingredients
- 1 1/2 LB. of figs
- 2 1/2 C. of flour
- 3.5 OZ. of speck (or cured smoked ham), thinly sliced
- 2 1/2 TBSP. of sugar
- 1 1/2 TBSP. of brewer's yeast
- 1 of egg yolk
- Extravirgin olive oil
- Salt
Method
Instructions: Dissolve the yeast in 2/3 cup of lukewarm water, along with a pinch of sugar and 1 tablespoon of olive oil; pour it into the flour with the egg yolk and knead.
Once you can remove the dough from the bowl, transfer it to a pastry board. Add 1 teaspoon of salt and knead the dough so that it takes form, continuing until it easily comes off your fingers and the pastry board and becomes smooth and elastic. Shape it into a ball, place in a bowl, and cover with cellophane. Let it rise at room temperature for at least 1 hour, until it doubles in volume.
Grease the base and edges of a round baking sheet (12 inch) with olive oil and transfer the leavened dough to it. Press it into the pan using your fingers greased with oil; then drizzle more oil on the dough and let sit for another 30 minutes.
Meanwhile, clean the figs, removing the ends without peeling them, and cut them into chunks. Place them in a saucepan, add the remaining sugar, and simmer for about 30 minutes until you have a compote, making sure that the figs do not stick to the bottom.
Bake the focaccia at 400°F for 10-15 minutes, then remove from the oven and let it cool. Spread the fig compote on the focaccia, top with slices of speck, and serve.