Fig, Feta and Rosemary Focaccia
- 500g strong bread flour
- 10g salt
- 10g dried active yeast
- 350-400ml warm water
- 2 tbsp olive oil
- Handful of figs (around 200g)
- Course sea salt
- 75g feta cheese (could substitute for goats or blue for different flavour!)
- Few springs of rosemary
- Extra olive oil
- In a bowl, mix together the flour, salt and yeast, make a well and pour in the warm water and olive oil. Don't pour it in all at once, you might not need all of it! Add until it forms a soft dough, it will be quite sticky.
- Transfer to a floured worktop and knead until smooth and soft, this can take a while! If you find the dough is too sticky, add a little flour or oil to your hands, a dough scraper helps a lot here too!
- Leave to prove in an oiled boil for around an hour, until doubled in size.
- Once fully proved, knock some of the air out, and transfer to a baking tray around 25x35cm (doesn't have to be exact!) and work the dough towards the edges of the tray.
- Leave again to rise for another 45 minutes (or until it puffs up and you may see some bubbles).
- Preheat the oven to 220 C.
- Drizzle a little more oil over the dough and gently use your fingers to 'dimple' the dough so the holes fill with the oil.
- Sprinkle with course sea salt, and then top with the figs, feta and rosemary. The smaller pieces can be pushed into the dimples.
- Bake for around 25-30 minutes until golden brown and fully baked. The figs will start to caramelise and it smells amazing.
- Leave to cool before transferring to a wire rack.
- It is delicious while still warm!
Head to my instagram story highlights (@alice.fevronia) for a video on how to make this, and if you give it a go, don't forget to tag me!