There are a few thing in life that just go together and should never be separated. Peanut Butter & Jelly, Peaches & Cream, Apples & Cinnamon and Figs, Goat Cheese & Rosemary. These flavor combinations balance each other and produce a flavor explosion in your mouth that is hard to resist! Call it a mouth party if you will 😋
Now this is where it gets exciting. Since starting Göod Berry Co. I have come across many other small businesses who have incredible products. One that I use in my everyday life is from a company that makes infused olive oils and vinegars called Queen City Oil + Vinegar. They have many creative flavors such as Blood Orange and Meyer Lemon Olive Oil and Fig, Raspberry and Onion & Rosemary Balsamic to name a few. I have personally tried 4 of their flavors so far and I am blown away by the rich and robust flavors.
So for this recipe I wanted to showcase one of my favorite things- figs. You will find fresh figs and also a drizzle of Queen City's Dark Fig Balsamic atop this focaccia bread. To up the ante just a little more I stirred in some of our Elderberry Syrup into the balsamic! OMG its to die for!! The flavors compliment each other so well. Its really a game changer🤩
The assembly is pretty easy as you just take the warm focaccia and crumble goat cheese, top that with sliced figs, then sprinkle with chopped rosemary, and drizzle with the Fig and Elderberry Balsamic. I cannot think of anything more delicious. My mouth is watering as I type this and I wish I had more right now! I guess I know what i'll be making the weekend!
1/2 cup extra virgin olive oil
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1/4 teaspoon black pepper
1 cup warm water (235ml)
2 1/4 teaspoon active dry yeast (1 packet)
1/4 teaspoon honey
2 1/2 cups (315 grams) all purpose flour
1/2 teaspoon salt
In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
Add 1 cup of the flour a 1/4 cup olive oil and rosemary and pepper to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen)
After 1 hour, heat the oven to 450 degrees Fahrenheit.
Drizzle 2 tablespoons olive oil into pan and evenly coat the pan.
Transfer the dough to the baking pan (9x13) then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons olive oil. Let the dough rise for 20 minutes until it puffs slightly.
Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack for 15 minutes.
Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.
Toppings & Assembly
6 Fresh Ripe Figs
1 Sprig Fresh Rosemary
2 tablespoons Fig Balsamic
1 tablespoon Göod Berry Co. Elderberry Syrup
1/4 cup extra virgin olive oil for dipping
Salt & Pepper to taste
Top slightly cooled bread with crumbled goat cheese, sliced figs and chopped fresh rosemary. In a small bowl stir together Elderberry Syrup and Fig Balsamic. Then drizzle over top of the fig focaccia. A small plate with olive oil and Elderberry Fig Balsamic is also a must for dipping. Enjoy!
Focaccia recipe adapted from: