I am super excited to be sharing this fabulous recipe with you all - courtesy of Luisa Ferreira who is the heart and soul behind Sardinha Fora da Lata, (Sardine Out of the Tin).
I first had the pleasure to cross paths with Luisa in Penacova, Portugal in early 2017 and her passion when it comes to great food was so contagious! Having adopted a plant-based diet several years ago for various health, ecological and ethical reasons, Luisa now shares her experiences and recipes on her website and social media pages - keen to raise awareness of the way our choices around food impact the environment. Luisa's recipes focus on incorporating inexpensive, locally sourced, natural ingredients, and her fuss free approach is so genuine and delightful!
Having spotted this mouthwatering Fig Foccacia on her blog I contacted her immediately and she gracefully agreed to share her recipe with us here...
Fig & Fresh Oregano Foccacia
- 2 cup wheat flour
- ¼ cup wheat bran
- 1 tsp. poppy seeds
- 2 tsp. yeast
- 1 cup lukewarm water
- 1 tsp. salt
- 1 tsp. brown sugar
- 2 tbsp. olive oil
- Fresh oregano
- 6 figs
In a cup, dissolve the yeast with the sugar and part of the lukewarm water and set aside for 15 minutes to activate the yeast. Meanwhile, combine the flour, wheat bran, poppy seeds, salt and olive oil in a mixing bowl. Once the yeast is ready, add it to the dry ingredients in the bowl, along with the remaining water.
Knead everything until it forms a soft and moldable dough. Shape it into a ball, and grease it lightly with olive oil. Let it raise covered with a kitchen towel, in a warm place, around 95°F, for about 1 hour, or until it doubles in size. It may take longer, in colder conditions.
Put the dough over the baking tray, lined with parchment paper if needed, and shape it to the desired form, molding and spreading it, pressing with the fingertips. Distribute the halved figs over the top, cover with a towel and let it rest again for about half an hour.
Bake in a preheated oven at 360°F, until golden brown.
I used 2 kinds of figs, one red inside and a brighter one, only for the visual effect.
Serve with a drizzle of olive oil and fresh oregano.
Want more great recipes from Luisa?