MULTI GRAIN FIG/WALNUT/ROSEMARY FOCACCIA
Italy Magazine’s article about the multi grain pizza led me to their recipe for fig and honey focaccia. I’m a focaccia foodie and have made it every which way in past years to sell locally as a caterer. Now I hear it was invented by the Etruscans??! My other haunting research topic!? Here is my recipe for fig and rosemary multi grain focaccia. I adapted Bob’s Red Mill recipe using his quality multi grain bread mix. You can up the oven temp if you wish
Use their fantastic on-line website for gluten free recipes, product info and so much more.
Adapted from BOB’S RED MILL 10-GRAIN HERB FOCACCIA
for Bread Machine or by Hand
Makes one 17×11” or two 10” loaves
1 c + 1 T warm water
3 T+2 T olive oil
3 garlic cloves, peeled and minced
2 T fresh (rosemary) herbs, chopped, or 3/4 tsp. dried–divided
1 Pkg. Bob’s Red Mill 10-Grain Bread Mix.
1 tsp. sea salt
1 tsp. cane sugar
2 tsp. 
active dry yeast
½ c ch. walnuts
10-12 dark figs sliced or 1 thinly sliced apple.
Coarse salt, for sprinkling
Put minced garlic, water, 1 T fresh herbs or 2 tsp dry herbs and 3 T oil into bread machine. Add package of 10-grain bread mix and salt to bread machine. Make well in center and pour in sugar and yeast. Turn machine onto the dough cycle. If dough is too dry in the machine, add water 1 T at a time. Dough should begin to clump without remaining dough on sides of pan. Add ½ c chopped walnuts to recipe after dough is first mixed, and mixing.
When complete, remove dough that has already risen once. Shape and roll, using remaining ¼ c flour, into desired round or rectangle bread sizes, move to prepared baking pans. Before rising again, press fig or apple rounds and additional ¼ c chopped nuts into dough, dimple and allow to rest, covered, for an additional hour.
Preheat oven to 425º with baking stone, if desired.
Dimple the dough with your fingertips.
Combine the remaining oil with the remaining herbs and brush over the top of the dough. Sprinkle with salt.
Bake for 20 minutes, or until crisp and golden. Cook on wire rack 15 minutes.
Can be frozen; allow to defrost, reheat wrapped in foil in 250ºF oven.
