Fig and Rosemary Focaccia with Honey
My fig and focaccia with honey is both simple and impressive. The bread is crispy on the outside and pillowy soft in the center and the fig, rosemary, and honey give the focaccia a sweet and savory flavor combination.
Servings: 12
Ingredients
- 500 grams All Purpose Flour
- 400 grams Water (close to room temperature and filtered)
- 3 grams Instant Yeast
- 9 grams Fine Sea Salt
- 1/2 cup Olive Oil (divided)
Toppings
- 3 sliced Black Mission Figs
- 2 Sprigs of Rosemary (or 1/4 tsp of dried)
- 1 tsp Maldon Flakey Salt
- 1 tbsp Honey
Instructions
- In a medium-sized bowl, combine the flour, water, instant yeast, and salt. Use a spoon or your hands to mix until just combined. Cover the bowl and let it rest for 20 minutes.
- Now perform the first set of stretches and folds. With a wet hand, slide your hand under one edge of the dough and fold it into the center of the bowl. Continue working your way around the edge of the bowl, folding the dough inward about 2x around the bowl or 8 stretch and folds. Cover and let it rest for 20 minutes before repeating this process twice more, with 20-minute rests between each round for a total of 3 rounds of stretch and folds. After the final set, transfer the dough to an oiled bowl, turn it to coat all sides, cover, and let it proof in the fridge for 12-24 hours.
- Remove the dough from the fridge, which should now have doubled in size. Pour 2 tablespoons of olive oil into a 9x13-inch aluminum pan, then transfer the dough into the pan. Gently spread it out a bit, but don’t worry if it doesn’t reach the edges just yet. Cover the pan and leave it in a warm place for 1-2 hours, or until the dough relaxes and easily stretches to the edges.
- Preheat your oven to 425°F. Slice or quarter the figs and remove the rosemary from the stems. Pour 1 tablespoon of olive oil over the top of the dough and use your fingers to dimple it, like you're gently playing a piano. Scatter the sliced figs, rosemary, and a sprinkle of flaky salt over the dough. Bake for 20 minutes, then drizzle with honey, slice, and enjoy!
Notes
No special tools are needed for this recipe—just your hands and a bowl will do the trick! If you’re using active dried yeast instead of instant yeast, simply adjust the amount to 5 grams. When it’s time to stretch and fold the dough, be gentle. This technique helps strengthen and develop the gluten, transforming the dough from sticky to smooth over time. You don't want to tear the dough! Try and get the water temp as close to room temperature (68 to 74 degrees F) as possible and use filtered water if you can. Feel free to use whatever salt you have on hand In the dough, but if you are using table salt to sprinkle on top of the focaccia only use 1/4 tsp.