Skip to main content
Epicurious

Fig Focaccia with Gorgonzola Cheese

3.8

(3)

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations."

Serve this clever, sweet, and peppery bread alongside a bowl of soup for lunch or supper.

Read More
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Mango Bread
This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Cheddar Jalapeño Bread
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.