Fig & Rosemary Focaccia

This fig & rosemary foccaccia is a picnic-perfect bake that’s fluffy and flavourful. Use our Stemless Sweet Figs and rosemary to give this bread a tasty twist.

This perfect bake was created by our friend Good Mood Food UK – make sure you check out her other recipes!

25 mins

Basic

MAKES 12

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INGREDIENTS METHOD

5-6 Whitworths Stemless Sweet Figs, halved
500g strong bread flour, plus extra for dusting
7g dried instant yeast
2tsp fine sea salt
5tbsp olive oil, plus extra for the tin and to serve
1tsp flaky sea salt
¼ small bunch of rosemary, sprigs picked

In a large mixing bowl, tip in the flour. Add the yeast and fine sea salt on separate sides then mix together.
Make a well in the centre and pour in 2tbsp olive oil and 350-400ml lukewarm water, in increments, until you have a slightly sticky dough.
Sprinkle the work surface with flour then tip out the dough. Knead for 10 minutes until the dough is soft and less sticky.
Transfer the dough to a clean, lightly greased bowl then cover with a tea towel. Leave to prove for 1 hour until doubled in size.
Oil a rectangle, shallow tin (approx. 25 x 35cm). Tip the dough in then stretch it out with your fingers to fill the tin.
Cover with the tea towel and prove for another 45 minutes.
Preheat the oven to 200C Fan. Meanwhile, mix together 1.5tbsp olive oil, 1tsp water and the flaky sea salt.
Press your fingers into the dough to make dimples across the surface. Drizzle the salty oil mixture over the dough and into the dimples.
Press in Whitworths fig halves and sprigs of rosemary then make for 25-30 minutes, until golden.
Whilst the bread is still hot, drizzle over 2tbsp olive oil and season with salt. Cut into squares and serve warm or cold – this bake is great for making picnic sandwiches or to dunk into dips.

Fig & Rosemary Focaccia

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Fig & Rosemary Focaccia

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