No Knead Fig and Rosemary Focaccia Recipe
With a delicious contrast of sweet and savory flavors, soft and fluffy on the inside with a satisfying crunch on the outside, this fig and rosemary focaccia could not be any easier to make with my easy no knead pizza dough recipe!
Servings 9 servings
Calories 185kcal
Equipment
Ingredients
- 1 recipe easiest no knead pizza dough recipe
- 4 tbsp olive oil divided
- 5-6 figs ripe
- 1 tbsp. fresh rosemary 1-2 sprigs
- 1 tsp 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
Substitutions and Variations:
-To use dried figs instead of fresh, place them in a bowl and cover with boiling water. Let sit for 30 minutes, drain, pat dry and slice.
-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. 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.
-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
Calories: 185kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 573mg | Potassium: 76mg | Fiber: 2g | Sugar: 7g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg