Focaccia Bread Pizza with Duck Confit, Figs, and Roquefort Cheese

Ingredients

Yield:

4 portions

• Topping

  • 8 Cherry tomatoes
  • 3 fresh figs
  • 200 gr duck confit
  • 285 gr of crumbled Roquefort cheese
  • 250gr fresh parmesan
  • Rosemary and thyme
  • Fresh olive oil
  • Fresh balis leaves
  • Salt, pepper and garlic

• Focaccia Bread

  • 1,8 kg flour
  • 36 gr salt
  • 9 gr active dry yeast
  • 1350 ml water

Preparation

Difficulty:

Medium

Time:

30 MinutesPreparation time

Total Time:

45 Minutes

1. 1. Combine flour, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
   2. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle very thin (make sure you do some hole in the dough to avoid rising too much. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
   3. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
   4. Bake at 400 degrees F (205 degrees C) for 15-20 minutes, until just golden. Remove from baking sheet, and cool on rack. Add your topping (follow the picture)