Yeah so apparently I’ve unintentionally been a bread mode lately. I’ve never been much of a carb lover, but the last of the summer figs is enough to change my mind. I’d been dying to make this for a while – but I couldn’t find figs anywhere. The irony? The backyard of my apartment building has a fig tree. However, because we don’t live on the ground floor, we don’t have access to it. After my third week of failed fig hunting I’d had enough, and knocked on our downstairs neighbor’s door. The graciously let me climb out their window to collect figs, and thus this focaccia bread was born!
I really want to make another batch of this so badly (especially considering I forgot to add any salt in my first batch), but at this point, I’m out of figs and I don’t want to bother my neighbors again. Which leads me to one of two solutions – wait until next summer for another batch (ahhh!) or just experiment with a different focaccia variation. #FoodBloggerProblems.I’m also choosing to ignore the fact that my figs grew in a slightly toxic industrial zone, and instead focus on the fact that the tree was lovingly brought over from Naples and has survived ever since. It’s pretty easy to do considering how delicious this focaccia is. It holds up well over a day or two, but is best warm, fresh and soft out of the oven. And ps, if you do keep it for a few days, store it in an air tight container – says the cook who left it and let it get kind of hard. Oops. Nothing a little microwaving and olive oil can’t fix. Right?Today I am having a little football party. Aka, friends over who will eat what I make while Joe watches football – so I will have lots of goodies coming up for you soon!
I hope you have been enjoying pics from this weekend – prepping for our engagement dinner last night, blog cookings, and there is plenty more to come! For more sneak previews, food pics and Oreo silliness don’t forget to follow me on Facebook, Twitter, Instagram and Pinterest!