Rustic Fig and Olive Oil Focaccia

Ingredients

• id: bread_flour metric: 500g imperial: 4 cups name: bread flour

• id: instant_yeast metric: 7g imperial: 2 1/4 tsp name: instant yeast

• id: fine_salt metric: 10ml imperial: 2 tsp name: fine sea salt

• id: warm_water metric: 360ml imperial: 1 1/2 cups name: warm water

• id: extra_virgin_olive_oil metric: 120ml imperial: 1/2 cup name: extra virgin olive oil, divided

• id: fresh_figs metric: 8 medium imperial: 8 medium name: fresh figs, quartered

• id: fresh_rosemary metric: 30ml imperial: 2 tbsp name: fresh rosemary, chopped

• id: flaky_sea_salt metric: 10ml imperial: 2 tsp name: flaky sea salt

• id: honey metric: 30ml imperial: 2 tbsp name: honey

• id: red_onion metric: 1/2 small imperial: 1/2 small name: red onion, thinly sliced (optional)

• id: goat_cheese metric: 115g imperial: 4 oz name: soft goat cheese, crumbled (optional)

• id: balsamic_vinegar metric: 15ml imperial: 1 tbsp name: aged balsamic vinegar

• id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper

Instructions

1. In a large bowl, whisk together {bread_flour}, {instant_yeast}, and {fine_salt}.

2. Make a well in the center and add {warm_water} and 60ml (4 tbsp) of {extra_virgin_olive_oil}. Mix with a wooden spoon until a shaggy dough forms.

3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-6 minutes.

4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.

5. Generously oil a 23x33cm (9x13-inch) baking pan or rimmed baking sheet with 30ml (2 tbsp) olive oil.

6. Transfer risen dough to the prepared pan and gently stretch to fit, using oiled hands to prevent sticking. If dough springs back, let rest 15 minutes and stretch again.

7. Cover and let rise for 45 minutes until puffy and light.

8. Preheat oven to 230°C (450°F). Using your fingertips, create deep dimples all over the surface of the dough.

9. Drizzle remaining {extra_virgin_olive_oil} over the surface, allowing it to pool in the dimples.

10. Gently press {fresh_figs} cut-side up into the dough. Scatter {fresh_rosemary} and {red_onion} if using over the surface.

11. Drizzle {honey} lightly over the figs and sprinkle everything with {flaky_sea_salt} and {black_pepper}.

12. Bake for 20-25 minutes until golden brown and the internal temperature reaches 88°C (190°F).

13. Remove from oven and immediately dot with {goat_cheese} if using. Drizzle with {balsamic_vinegar}.

14. Let cool in the pan for 10 minutes before cutting into squares. Serve warm or at room temperature.

Tips

Fig Selection: Choose figs that are ripe but still firm - they should give slightly when pressed but not be mushy. Black Mission or Brown Turkey varieties work beautifully.

Dough Hydration: This is a high-hydration dough that will be quite sticky. Use oiled hands when handling and don't add extra flour - the stickiness creates the light, airy texture.

Olive Oil Quality: Use your best extra virgin olive oil for drizzling - it's a key flavor component. Save lesser oils for the pan greasing.

Dimpling Technique: Press firmly with your fingertips to create deep wells that will hold the olive oil and create the characteristic focaccia texture.

Rising Environment: Focaccia loves a warm, draft-free environment for rising. An oven with just the light on creates perfect conditions.

Timing the Toppings: Add delicate ingredients like goat cheese after baking so they don't brown too much or become bitter.

Storage: Best eaten the day it's made, but keeps covered for 2 days. Reheat briefly in the oven to restore the crispy bottom.

Seasonal Variations: In autumn, try sliced pears or grapes. In summer, cherry tomatoes and basil make an excellent topping combination.