Fig, Prosciutto, & Balsamic Glaze Sourdough Focaccia

Fig, Prosciutto, & Balsamic Glaze Sourdough Focaccia ingredients

• 100 g active sourdough starter (100% hydration)
• 300 g warm water (90-95°F/32-35°C)
• 400 g bread flour
• 8 g fine sea salt
• 3 tbsp extra virgin olive oil (plus more for pan)
• 6 medium fresh figs, thinly sliced
• 70 g prosciutto, thinly sliced and torn
• 1 tsp flaky sea salt
• 0.25 tsp freshly ground black pepper
• 2 tbsp balsamic glaze
• 0.25 cup fresh basil leaves, torn

How to make Fig, Prosciutto, & Balsamic Glaze Sourdough Focaccia

1. The day before baking, feed your sourdough starter so it is active and bubbly, doubling in size, within 4-6 hours. Ensure it is at its peak activity before beginning the dough.
2. In a large bowl, whisk together 100g of active sourdough starter, 300g warm water, and 3 tablespoons of olive oil until well combined. This ensures the starter is fully dispersed before adding the dry ingredients.
3. Add 400g bread flour and 8g fine sea salt to the wet mixture. Mix with a spoon or your hands until a shaggy dough forms and no dry streaks of flour remain. Cover the bowl and let it rest for 30 minutes (autolyse) to allow the flour to fully hydrate.
4. Perform the first set of stretch and folds: Lightly wet your hands, grab a portion of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl a quarter turn and repeat this process 4-6 times around the bowl. Cover and rest for 30 minutes.
5. Repeat the stretch and fold process three more times, resting the dough for 30 minutes between each set. After the final set, the dough should be smoother, more elastic, and hold its shape better.
6. Cover the bowl and bulk ferment the dough at room temperature (around 72-75°F/22-24°C) for 2-3 hours, or until it has slightly increased in volume and shows signs of activity. Then, place the covered bowl in the refrigerator for a cold ferment of 12-24 hours. This develops deeper flavor.
7. The next day, generously grease a 9x13-inch (or similar size) baking pan with olive oil, ensuring the sides are well-coated to prevent sticking. Gently transfer the cold focaccia dough into the prepared pan, being careful not to degas it too much.
8. Gently stretch the dough with your fingertips to fill the pan as much as possible without tearing. If it resists, let it rest for 15-20 minutes, then continue stretching. Cover the pan loosely with plastic wrap or a damp kitchen towel and let it proof at room temperature for 2-3 hours, or until it looks puffy and has nearly doubled in size.
9. Preheat your oven to 425°F (220°C) with a rack in the middle position during the last 30 minutes of the final proofing.
10. Once proofed, remove the cover and dimple the dough all over with your oiled fingertips, pressing down gently but firmly to create indentations. Arrange the 6 medium thinly sliced fresh figs evenly over the surface, then scatter the 70g torn prosciutto pieces among them. Drizzle a little extra olive oil over the top, then sprinkle with 1 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper.
11. Bake the focaccia for 25-30 minutes, or until the top is golden brown, the edges are crisp, and the focaccia sounds hollow when tapped on the bottom. The internal temperature should reach 200-210°F (93-99°C).
12. Carefully remove the focaccia from the pan and transfer it to a wire rack to cool for at least 15-20 minutes before slicing. Just before serving, generously drizzle with 2 tablespoons of balsamic glaze and scatter with 1/4 cup torn fresh basil leaves for a fresh, aromatic finish. Serve warm or at room temperature.

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