It is October, and figs and raspberries are still yielding fruit in our garden. I will miss them when the season ends shortly. I was recently reading Nigel Slater’s wonderful book Ripe and came across an intriguing recipe for blackberry focaccia. It sounded delicious but I did not have blackberries, so instead I made focaccia using fresh raspberries and figs from our yard with my potato focaccia dough recipe. It is a great combination. The sweet tart fruit on top of soft and moist olive oil dough is warm and comforting, with elements of both late summer and early fall. The dough makes enough for two 9″ pie plates and keeps for several days if well wrapped.
Fresh Raspberry and Fig Focaccia
2 medium Yukon Gold potatoes (to yield 1-1/2 c. riced potatoes)
1 Tbsp. instant yeast
1 Tbsp. sugar
1 c. warm water
1-1/2 tsp. kosher salt
1/2 c. extra virgin olive oil
2 tsp. fresh thyme leaves
1-1/2 tsp. orange zest
2-1/2 – 3 c. 00 flour
4 ripe figs, sliced
2/3 c. fresh raspberries, rinsed
Begin by peeling and dicing the potatoes. Place in a 3-quart stockpot. Fill with water, adding a bit of salt, and bring to a boil. Boil 15-20 minutes until potatoes are tender when pierced with a fork. Drain potatoes, let cool for 5 minutes, then put through a ricer. You want 1-1/2 c. riced potatoes. Set aside. In a small bowl mix yeast, sugar and water. Cover with plastic wrap and let sit 10 minutes for yeast to foam. In a large bowl place riced potatoes, the yeast mixture, 1-1/2 tsp. salt, olive oil, thyme, and orange zest. Mix well. Add 1 c. flour and mix. Add another cup of flour and mix until dough forms. Place 1/2 c. flour onto a flat surface. Knead the dough on the floured surface, then let sit 5 minutes to allow gluten to develop. Sprinkle 1/4 c. flour over the dough and knead to form soft and smooth dough (you may need more flour). Place dough in an oiled bowl. Cover tightly with plastic wrap and let sit in a warm place for 1-1/2 hours until doubled. Divide dough in half and place each half in two oiled pie plates. Work the dough to the edge of the plate and dimple slightly. Place fig slices from 2 figs on one pie plate of dough. Place 1/3 c. raspberries around the fig slices and press them into the dough slightly. Repeat with second pie plate using fig slices from 2 figs and the remaining 1/3 c. raspberries. Drizzle top with 1 tsp. olive oil and a pinch of salt. Cover with linen dish towels and let rise 20 minutes until the dough begins to reach almost to the top of the pie plate. While the dough is rising the second time, preheat oven to 375 degrees. Bake both pie plates at the same time for 30 minutes, turning half way through baking. Remove from oven when edges begin to turn light golden. Cool on rack. Serves 12-16.