Fall Fruit Focaccia

Name: Fall Fruit Focaccia
Yield: serves 6 to 8
Ingredients: 2 tablespoons fresh yeast, or 2 teaspoons active dry yeast; 1 tablespoon organic white sugar; 5 teaspoons salt; 5 cups flour, plus more for kneading; 1/4 cup olive oil, plus more as needed; 1 cup honey, plus more for serving; 3 cups sliced ripe fall fruit, such as figs, plums, seedless grapes, peeled apples, or peeled pears; 1/4 cup barley malt syrup (see page 68); Fresh ricotta for serving (optional)

December 14, 2011

Choose your favorite fall fruit to adorn this sweet focaccia. The great Italian cook who taught me how to make it recommended throwing three tablespoons of water into the lower part of the oven (below the pan of focaccia) three times during the first ten minutes of baking. The steam created results in a crispier crust. Try it, but be careful not to extinguish the pilot light or soak the focaccia!

Recipe notes

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