Blackberry Goat Cheese Focaccia
Total time
- ⅔ cup water, warm
- 1 teaspoon yeast, active dry
- ½ cup olive oil
- 2 tablespoons almond flour
- 1 cup plus ½ cup bread flour
- 1 tablespoon honey
- ½ teaspoon salt
- 1 cup blackberries
- ½ cup goat cheese, crumbled
- 1 teaspoon pink salt (or other variety)
- The day before you want to bake-- Combine ingredients. Cover bowl with wrap. Leave at room temperature overnight.
- The day after you created the starter, add water and yeast to a mixing bowl. Let sit for 10 minutes until foamy.
- Add the entire starter, olive oil, almond flour, bread flour, honey, salt. Mix slowly until combined.
- Increase to medium speed with dough hook for 6 minutes.
- Place dough ball in greased bowl. Cover with plastic wrap of a damp kitchen towel.
- Let rise for an hour and a half.
- Turn out onto lightly floured surface.
- Fold dough in on all four sides.
- Return to greased bowl.
- Let rise again for another hour.
- Lightly grease pan or skillet. (I prefer to use a Grill Skillet. Great ridges!)
- Turn out dough into pan and lightly press into size.
- Brush top lightly with olive oil. Cover with plastic wrap or damp kitchen towel and let rise for another hour.
- Pre-heat oven to 425 F.
- Press small dimples around the dough randomly. Be LIGHT with you touch. You don't want it to deflate.
- Drop blackberries into dimples. Sprinkle goat cheese and salt.
- Bake until golden, about 30 minutes. Watch closely, as you may need to place a foil tent over to prevent the topping from burning.
- Remove to cool and enjoy.
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2015 - SouthernFATTY.com
NOTE: Freezes well. Wrap tightly once cooled in plastic wrap. Wrap in foil and freeze.
Recipe by Southern FATTY at https://www.southernfatty.com/blackberry-goat-cheese-focaccia/
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