Return to site

Fig, Feta and Rosemary Focaccia

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
  1. 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. 
  2. 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! 
  3. Leave to prove in an oiled boil for around an hour, until doubled in size. 
  4. 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. 
  5. Leave again to rise for another 45 minutes (or until it puffs up and you may see some bubbles).
  6. Preheat the oven to 220 C.
  7. Drizzle a little more oil over the dough and gently use your fingers to 'dimple' the dough so the holes fill with the oil. 
  8. Sprinkle with course sea salt, and then top with the figs, feta and rosemary. The smaller pieces can be pushed into the dimples. 
  9. Bake for around 25-30 minutes until golden brown and fully baked. The figs will start to caramelise and it smells amazing. 
  10. Leave to cool before transferring to a wire rack. 
  11. 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!
All Posts

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly