Fig and Rosemary Focaccia (Fig Bread Recipe)

Last Updated on December 30, 2025 by becky

A fig bread recipe made with fresh sliced figs, rosemary, olive oil, and sea salt. The easiest fig and rosemary focaccia!

Why Make This Fig Bread Recipe?

I’ve loved focaccia (Italian olive oil bread) ever since I first learned to make it during Intermediate Pâtisserie at Le Cordon Bleu London. In that class, we made a very basic rosemary and sea salt focaccia that remains a staple in my repertoire to this day—I’ve posted a black olive spin on that recipe here.

Since then, I’ve also enjoyed experimenting with less traditional focaccia toppings, like grapes and capers, or apples and cheddar cheese. In this recipe, I’ve topped my loaf of olive oil bread with thinly sliced fresh figs, sprigs of fresh rosemary, and my favorite flaky sea salt. With its crispy, salty crust and tender, olive-oil infused interior, this fig bread recipe balances salty, sweet, and herbal notes to form a loaf that works just as well for breakfast as it does for dinner.

If you’re a fan of “figgy” recipes, like fig tarts, fig jam, or olive oil-roasted figs, you’re sure to love this fig and rosemary focaccia.

Fig Focaccia Recipe Ingredients

To make this fig bread recipe, start by gathering the following:

• Bread Flour – I prefer to use bread flour (or strong flour) for focaccia. The higher protein count increases gluten development, promoting better texture, structure, and rise. However, you can make this recipe with all purpose flour (plain flour) or a mix of bread flour and all purpose.
• Olive Oil – Focaccia relies on olive oil for flavor and texture, so choose a good-quality, good-tasting oil.
• Honey – I’ve replaced the sugar often found in bread recipes with a small amount of honey, for sweetness, softness, and to encourage caramelization. Any good-tasting honey (or hot honey!) will work.
• Kosher Salt – I develop and test my recipes with Diamond Crystal kosher salt.
• Instant Yeast – I’ve used instant yeast because it’s faster, but feel free to substitute active dry yeast. Just remember to prove the yeast in warm water before mixing it with the other ingredients.
• Rosemary – Sprigs of fresh rosemary are an essential part of this recipe. Do not use dried rosemary. And save the leftovers! It’s great for making rosemary caramels, shortbread, or sugared rosemary.
• Figs – You’ll need 2-3 ripe fresh figs, washed and very thinly sliced. Figs are sometimes sold in large plastic packages rather than by weight—if you have extra, save them to make my fig and goat cheese tart recipe.
• Sea Salt – You can sprinkle the loaf with coarse or flaked sea salt. Maldon and Halen Mon are two of my personal favorites for topping my focaccia dough.

Selecting and Preparing the Figs

Fresh figs complement everything from savory dishes (think pizzas and salads) to sweet jams and cookies. You’ll often spot them on a charcuterie board or cheese platter, accompanied by meats, cheeses, nuts, or dishes of honey. I personally love baking with figs, and frequently add them to danishes or puff pastry tarts.

When choosing fresh figs, look for plump, slightly soft, and unbruised fruits without any tears or blemishes. The figs shouldn’t smell rotten, nor should you notice any liquid leaking from the figs. (In both the US and the UK, fig season peaks in the summer and autumn months, typically sometime between June and November. If you want to make fig focaccia in the off-season, see if your supermarket stocks imported figs. I don’t recommend substituting dried figs in this recipe.)

To prepare the fresh figs, start by rinsing each one under a stream of cold water. Pat the outsides dry, trim the stems, then use a very sharp chef’s knife to slice each fig into thin, even slices:

Helpful Tools

While you don’t need any super fancy equipment to make a fantastic loaf of focaccia, these tools will make the process easier:

• Half Sheet Rimmed Baking Tray – The raised edge of a half sheet rimmed baking tray prevents the olive oil from leaking all over your oven. Do not bake focaccia on a flat tray!
• Bench Scraper – A bench scraper (a flat-edged, handheld metal or plastic tool) allows you to evenly combine the dough ingredients, and it’s handy for  counter cleanup, too. While a metal bench scraper works best for recipes which require slicing (like these American-style scones), I prefer the softer edge of a plastic bench scraper for breadmaking.

• Kitchen Scale – Use a kitchen scale to weigh the flour. Cup measurements are far less precise, and can yield a dough that is too dry (or too wet) to produce the perfect loaf.
• Serrated Knife – The jagged, saw-like edge of a serrated knife creates smooth, even slices of focaccia.

For more of my boulangerie favorites, check out this list of breadmaking tools I love.

Fig Focaccia Recipe Tips and Tricks

Let the dough rise slowly. A slow rise allows focaccia bread to develop flavor and texture. I usually do two hours for the first rise, and another hour for the second, but the exact proving time will depend on the temperature in your kitchen.

Get your hands dirty. Before baking, press your fingers deep down into the dough to create pockets, or dimples. (This step gives the focaccia its signature “dimpled” look and creates plenty of places for the olive oil to settle.) And focaccia is meant to be rustic, so it’s fine if the loaf looks a little bit messy. No need to keep things perfectly precise.

Use good oil.  Focaccia relies on olive oil for flavor and texture, so choose a good-tasting, good-quality oil.  After removing the baked loaf from the oven, brush the top of the loaf with additional oil (you really can’t add too much!) This final step adds moisture and gives the bread its shiny finish.

Make-Ahead and Storage Suggestions

Homemade focaccia tastes best on the day it is made. Wrap leftovers in foil and store at room temperature for up to two days. This recipe is not suitable for freezing.

Other focaccia recipes you might enjoy:

Grape Focaccia with Chili and Capers
Rosemary Focaccia
Apple Focaccia with Cheddar and Rosemary
Cranberry Chocolate Focaccia

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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