With a delicious contrast of sweet and savory flavors, soft and fluffy on the inside and crisp on the outside, this fig and rosemary focaccia could not be any easier to make with my easy no knead pizza dough recipe!
I've taken a basic Italian rosemary focaccia recipe and elevated it by topping it with fresh figs!
Baking further enhances the natural sweetness of figs and combined with woodsy, aromatic rosemary and lightly sprinkled with coarse salt, the result is an explosion of flavors and textures in your mouth!
This focaccia is made with my easy no knead pizza dough recipe so putting it together is a breeze.
Jump to:
- Which type of figs can I use for fig and rosemary focaccia?
- Can dried figs be used in place of fresh for focaccia?
- Fig and Rosemary Focaccia Ingredients
- Substitutions and Variations
- How to make No Knead Fig and Rosemary Focaccia
- Recipe FAQs
- More no knead pizza dough recipes!
- No Knead Fig and Rosemary Focaccia Recipe
Which type of figs can I use for fig and rosemary focaccia?
- Any variety of figs will work well in this recipe, either black or green. I used Black Mission figs which were available when I prepared this focaccia.
- For best results be sure to look for figs that are ripe but not overly ripe and mushy.
Can dried figs be used in place of fresh for focaccia?
Fresh figs are definitely not always easy to come by. Therefore, you can definitely use dried figs instead of fresh for this focaccia recipe.
In order to rehydrate fresh figs and plump them up, place them in a bowl and cover with boiling water. Let sit for about 30 minutes, then drain, pat dry and slice the figs.
With this method you can make fig focaccia year round!
Fig and Rosemary Focaccia Ingredients
- One batch of my easiest no knead pizza dough recipe: prepare until step #6.
- Fresh figs: whichever variety will do.
- Fresh Rosemary: 1 or 2 sprigs
- Olive oil: for generously greasing the pan and drizzling on top
- Coarse salt
Substitutions and Variations
- To replace fresh rosemary with dried, use only 1 tsp.
- For extra sweetness, drizzle a spoonful or two of honey over the focaccia before baking.
- Top the focaccia with a few slices of prosciutto crudo once out of the oven.
- Replace part of the all-purpose flour in the dough with semolina flour as in this recipe.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make No Knead Fig and Rosemary Focaccia
- Prepare one recipe of no knead pizza dough until step #6.
- Generously grease a 9 x 13 inch focaccia pan. Transfer the dough to the greased pan and use your fingertips to gently stretch the dough to fit the pan. Cover and let rest one more hour. Preheat the oven to 425 degrees F.
- Dimple the dough with your fingertips and press quartered figs into the dough. Brush the surface with the remaining olive oil and sprinkle the rosemary and course salt evenly over the surface.
- Bake for 25-30 minutes until both the top and bottom of the focaccia are golden brown. Transfer to a cooling rack to prevent the bottom from becoming soggy.
- Serve warm or at room temperature.
Recipe FAQs
-No knead dough is quite sticky, this is normal. Do add flour as needed in order to handle the dough.
-For best results, that is a light and airy dough, do not over handle the dough. Use a light hand when stretching it out with your fingertips.
-Store fig rosemary focaccia at room temperature for up to 2 days.
-The focaccia may be frozen after it is baked and cooled. Wrap well and freeze for up to 1 month.
-Defrost at room temperature and reheat in the oven.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More no knead pizza dough recipes!
No Knead Fig and Rosemary Focaccia Recipe
Equipment
Ingredients
- 1 recipe easiest no knead pizza dough recipe
- 4 tablespoon olive oil divided
- 5-6 figs ripe
- 1 tbsp. fresh rosemary 1-2 sprigs
- 1 teaspoon coarse salt
Instructions
Prepare the dough
- Prepare one recipe of no knead pizza dough until step #6.
To assemble
- Generously grease a 9 x 13 inch focaccia pan with 2 tbsp. of olive oil. Transfer the dough to the pan and use your fingertips to gently stretch the dough to fit the pan. Cover and let rest one more hour.
- Preheat oven to 425 degrees F.
- Meanwhile prepare the toppings: wash, dry, remove the stem and slice each fig into 4 pieces; remove the rosemary from the stems.
- Dimple the dough with your fingertips and press the sliced figs into the dough.
- Brush the surface with the remaining olive oil and sprinkle the rosemary and course salt evenly over the surface.
- Bake for 25-30 minutes until both the top and bottom of the focaccia are golden brown. Transfer to a cooling rack to prevent the bottom from becoming soggy.
- Serve warm or at room temperature.
Notes
-For extra sweetness, drizzle a spoonful or two of honey over the focaccia before baking.
-Top the focaccia with a few slices of prosciutto crudo once out of the oven.
-Replace part of the all-purpose flour in the dough with semolina flour as in this recipe. Tips on handling no knead dough: -No knead dough is quite sticky, this is normal. Do add flour as needed in order to handle the dough.
-For best results, that is a light and airy dough, do not over handle the dough. Use a light hand when stretching it out with your fingertips. Storage: -Store fig rosemary focaccia at room temperature for up to 2 days.
-The focaccia may be frozen after it is baked and cooled. Wrap well and freeze for up to 1 month.
-Defrost at room temperature and reheat in the oven. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
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tom
Excellent. I made this as per your skillet focaccia recipe, I used re hydrated dried figs. It turned out great. I will experiment with goats milk feta next time around as suggested by reader.
Nadia
Hi Tom, thank you for your comment. Great idea to use rehydrated dried figs, I'll have to try since figs are definitely not available around here most of the time. Thanks for sharing!
pippa
This recipe is wonderful! I’ve never baked bread before but it turned out perfect. I also added crumbled goats cheese on top because I love figs with goats cheese, and it tasted pretty good! It was so delicious, my husband and I ate three slices each. Thanks for a great recipe.
Nadia
Hello Pippa, so glad you enjoyed this recipe and I love the addition of goat's cheese. The sweet and savory combination sounds wonderful, thanks for sharing!
Frank | Memorie di Angelina
Sound delightful! I've heard of the grape focaccia called schiacciata all'uva, but this fig focaccia is new to me. I like it!
Nadia
Yes I have heard of the grape focaccia as well. On my to do list this fall! But if you do get a chance to try it out, it is delicious with figs!
Breanna
I don’t see an oven temp?
Nadia
Hi Breanna, it's 425 degrees F and now corrected! Thanks!