Fig-and-Rosemary Focaccia with Pecorino Recipe

Name: Fig-and-Rosemary Focaccia with Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra-virgin olive oil, plus more for greasing; 1 1/2 cups warm water; 2 1/2 teaspoons active dry yeast; 1 1/2 teaspoon sugar; 3 3/4 cups whole-wheat flour; 2 tablespoons chopped rosemary; Fine sea salt; 12 plump dried Black Mission figs (5 ounces); Boiling water; Black pepper; 1/2 cup freshly grated Pecorino Romano cheese

Servings: persons

3/4 cup extra-virgin olive oil, plus more for greasing
1 1/2 cups warm water
2 1/2 teaspoons active dry yeast
1 1/2 teaspoon sugar
3 3/4 cups whole-wheat flour
2 tablespoons chopped rosemary
Fine sea salt
12 plump dried Black Mission figs (5 ounces)
Boiling water
Black pepper
1/2 cup freshly grated Pecorino Romano cheese

1
Grease the bottom of a large bowl with olive oil.
2
Pour the warm water into the bowl of a stand mixer fitted with the dough hook.
3
Evenly sprinkle the yeast and sugar over the water.
4
Mix at low speed until combined, 30 seconds.
5
Add the flour, rosemary, 1/2 cup of the olive oil and 4 teaspoons of salt and mix at medium speed until a dough forms, about 5 minutes; it will be a little sticky.
6
Form the dough into a ball and transfer to the greased bowl.
7
Cover tightly with plastic wrap and let stand at room temperature until it doubles in bulk, about 2 hours.
8
Punch the dough down in the bowl and form it into a loose ball.
9
Cover with plastic wrap and let stand at room temperature for 1 hour.
10
Meanwhile, in a small, heat-proof bowl, cover the figs with boiling water.
11
Let stand until softened, 1 hour.
12
Drain the figs and slice them 1/4 inch thick.
13
Lightly grease a 9-by-13-inch rimmed baking sheet.
14
Transfer the dough to the prepared pan and, using your fingertips, press it out to fill the pan.
15
Cover with plastic wrap and let rise at room temperature for 30 minutes.
16
Preheat the oven to 375.
17
Arrange the fig slices all over the dough; gently press them in.
18
Drizzle with 2 tablespoons of the olive oil and season with salt and pepper.
19
Sprinkle the cheese over the top.
20
Bake for 25 to 30 minutes, rotating the pan halfway through, until golden and firm.
21
Let cool slightly on a rack.
22
Drizzle with the remaining 2 tablespoons of olive oil and serve warm or at room temperature.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup extra-virgin olive oil, plus more for greasing, 1 1/2 cups warm water, 2 1/2 teaspoons active dry yeast, 1 1/2 teaspoon sugar, and more.

Yes, Fig-and-Rosemary Focaccia with Pecorino falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fig-and-Rosemary Focaccia with Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions