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Fig and Rosemary Focaccia (Fig Bread Recipe)
- Total Time1 hour
- Yield1 10-inch round loaf 1x
Fig and rosemary focaccia bread made with fresh sliced figs, sprigs of fresh rosemary, olive oil, and coarse sea salt.
Ingredients
Focaccia dough:
290 grams bread flour (2 1/4 cups)
150 milliliters lukewarm water (2/3 cup)
50 milliliters olive oil (1/4 cup), plus more for drizzling
20 grams honey (1 tablespoon)
7 grams kosher salt (2 teaspoons)
6 grams instant yeast (2 teaspoons)
Topping:
130 milliliters olive oil, divided (2/3 cup)
2 5-inch sprigs fresh rosemary, broken into small pieces
2-3 figs, thinly sliced
Coarse or flaked sea salt, for sprinkling
Instructions
Line a half-sheet rimmed baking tray with parchment. Set aside.
In a large round bowl, combine bread flour, lukewarm water, olive oil, honey, kosher salt, and instant yeast. Use a bench scraper to bring the ingredients together until a soft dough forms.
Turn dough out onto a lightly floured countertop. Knead by hand until soft and elastic, about 8-10 minutes.
Form dough into a ball. Place in a well-oiled bowl, drizzling the top with even more olive oil.
Cover bowl and allow to stand in a warm place until dough doubles in size, about 1 1/2 – 2 hours.
Punch dough down. Place on prepared tray and press into an 8-9-inch round circle. Focaccia is supposed to be rustic, so don’t worry about being perfectly precise.
Cover tray with clingfilm/plastic wrap, then place a kitchen towel on top. Allow dough to prove until doubled in size, about 1 hour more.
Preheat oven to 400° F / 205° C.
Peel away the plastic wrap. With a pastry brush, brush dough with olive oil. Arrange the figs evenly over the surface of the dough.
With your fingers, push the fig slices down and create deep dimples in the dough.
Drizzle about half of the remaining olive oil on top of the bread.
Spritz lightly with water, then add the rosemary sprigs. Sprinkle with sea salt.
Bake in preheated oven for 25-30 minutes, or until top and bottom turn golden brown. Remove bread from the oven and pour remaining olive oil over top.
Slice with a serrated knife. Serve warm or at room temperature.
Store leftover focaccia in an airtight container at room temperature for up to one day, or wrap in foil and freeze for up to 3 months. That at room temperature.
