Description
Fig and Rosemary Focaccia with Honey is a flavorful bread that combines the sweetness of figs with the aromatic essence of rosemary, finished with a drizzle of honey.
Ingredients
Scale
- 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)
- 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.
- 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 around the bowl, folding the dough inward about 2x or 8 stretches and folds. Cover and let it rest for 20 minutes. Repeat twice more for a total of 3 rounds of stretch and folds.
- 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 have doubled in size. Pour 2 tablespoons of olive oil into a 9×13-inch aluminum pan, then transfer the dough into the pan. Gently spread it out. Cover the pan and leave it in a warm place for 1-2 hours.
- 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. 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 using active dried yeast instead of instant yeast, adjust the amount to 5 grams.
- Be gentle when stretching and folding the dough to strengthen and develop the gluten.
- Try to get the water temperature as close to room temperature (68 to 74 degrees F) as possible.
- Feel free to use whatever salt you have on hand, but if using table salt for sprinkling, only use 1/4 tsp.
- Prep Time: 24 hours
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Focaccia, Fig, Rosemary, Honey, Bread