Focaccia with Goat Cheese and Dates
Focaccia bread with goat cheese and dates makes a great brunch dish or hors d'oeuvre course. This is our go-to recipe for a potluck when we want to bring something more than just a cheese platter or vegetables and dip.
Equipment
Ingredients
- 4 cups flour All purpose or bread flour. I use half and half if I have both handy.
- 2 cups water
- 2 tsp yeast
- 5 tsp honey Separated 1 tsp and 4 tsp.
- 1 tbsp warm water
- 4 tbsp olive oil
- 2 tsp coarse salt, such as sea salt or kosher salt. Divided, 1½ teaspoons and ½ teaspoon.
- 4 tbsp dried rosemary If you have some fresh rosemary, feel free to add or substitute.
- 1 cup chopped dates
- 1 lb soft goat cheese Break it into small chunks about the size of a game die.
Instructions
- In a separate container, activate the yeast by mixing it with one cup of warm water and 1 tsp of honey. You can substitute sugar for the honey in this step. It should begin to bubble in 5-10 minutes.
- Mix the flour, 1½ teaspoons salt and the remaining water. Add in the bubbly yeast solution. Knead into a workable bread dough. I use my mixer with a dough hook for this, but feel free to knead by hand if you prefer.
- If the dough seems too dry, add water, one tbsp at a time. If it seems too moist and sticky, add flour one tbsp at a time.
- Put half of the oil in a bowl. Transfer your dough ball into the oil and generously coat the dough with oil.
- Cover with a damp cloth and allow to rise for 3-4 hours, longer if possible.
- After several hours the dough should about double in size, split it in half and flatten each half on a parchment lined or well-oiled 9x12 baking dish. Stab each piece of flattened dough generously with a fork, to create a dimpled surface. Brush one tbsp of oil over each flattened loaf. Sprinkle with the remaining salt and rosemary.
- Set each pan aside for about an hour for a second rise.
- Preheat the over to 425℉
- Dilute the remaining honey with the water. Use a pastry brush to evenly coat the top of the loaves with the honey solution.
- Top the honey-coated dough with the cheese and dates spread evenly across both loaves. The dough should bake in about 15-20 min at 425℉. Check the the oven after ten minutes to make sure the dates are not burning burn. Dates caramelize quickly and are particularly susceptible to burning. If they seem on the verge of burning, move the loaf to a lower shelf and/or lower the temperature. I recommend no lower than 350℉.
Notes
Dates burn easily. Watch them carefully. Lower the temperature or move to a low shelf in the oven, if necessary.
Focaccia can be frozen or stored in the fridge in an airtight container. In truth, it is best served fresh. It can get a little chewy after a day or so.
If you are looking to eat focaccia that has been stored, toasting it makes it less chewy. You can do this in a toaster oven, wall oven or even an air fryer.
Nutrition
Calories: 227kcalCarbohydrates: 29gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 354mgPotassium: 98mgFiber: 2gSugar: 7gVitamin A: 275IUVitamin C: 0.3mgCalcium: 50mgIron: 2mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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