Happy first day of Fall!  It’s that time of year where we start transitioning to heartier, earthier flavors and dishes that perhaps fall more into the comfort foods category.  With all of the lovely fresh figs around this time of year, I couldn’t think of a better first-day-of-Fall recipe to share from you, from Food & Wine magazine.  A homemade whole wheat focaccia dough studded with fresh rosemary (that would also make a nice pizza dough) simply topped with figs and salty Pecorino cheese.  I adore this bread either as a small bite with a glass of red wine, alongside a simple salad at lunch, or cut into squares and placed in your favorite bread basket on the dinner table.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/fig-and-rosemary-focaccia-with-pecorino)

Tagged: active dry yeast, bread, fig and rosemary focaccia, figs, Food & Wine, pecorino cheese, rosemary, whole wheat flour, whole wheat focaccia, yeast dough