Sourdough Rosemary and Fig Focaccia
Jump to VideoSoft and fluffy sourdough focaccia topped with fresh figs and fragrant rosemary, perfect for snacking, entertaining, or serving with cheese and charcuterie.
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Ingredients
- 100 g active sourdough starter 100% hydration
- 10 g sea salt fine
- 310 g water room temperature
- 400 g bread flour
- 40 g extra-virgin olive oil divided
- 200 g figs fresh, thinly sliced
- 4 g rosemary fresh, small sprigs, leaves stripped
- flaky sea salt optional
Instructions
- In a large bowl, add the sourdough starter, fine sea salt, and room-temperature water. You don’t need to mix it perfectly; just help the starter disperse a little. If you’re in a hurry, you can even skip this initial mix. Add the bread flour and stir until no dry spots remain. The dough will be very sticky. Cover the bowl airtight and let it rest for 30 minutes.
- After 30 minutes, wet your hands and reach under the dough, lifting it up and folding it over into the center. Turn the bowl a quarter turn and repeat this 8–10 times. The dough will feel sticky and loose, which is normal. Cover and rest for another 30 minutes.
- Perform one final set of stretch and folds the same way as before. Cover the dough and let it bulk ferment at room temperature until it’s nearly doubled in size. Because this dough is low in fat and highly hydrated, it ferments quickly. Depending on the season, starter strength, and kitchen temperature, this can take 4–8 hours.
- To check if the bulk fermentation is done, look for a noticeable rise in volume. It usually won’t hold a domed shape. You should see visible bubbles along the sides and surface and a gentle jiggle when you shake the bowl. Slightly underproofing is fine—it allows the focaccia to expand nicely on the pan later.
- Pour 25–30 g of olive oil into a rimmed sheet pan or a 33×23 cm pan, coating the bottom and sides. With oiled hands, transfer the dough to the pan, flipping once so both sides are coated. Gently stretch it toward the edges; it will resist but will relax during the next rise. Cover and proof at room temperature for 2–3 hours or cold proof in the fridge for 8–12 hours. When ready to bake, preheat the oven to 220°C / 425°F.
- Lightly oil your fingertips and create dimples all over the dough. Press the fig slices gently but firmly so they stay in place. Insert the rosemary sprigs deep into the dough to avoid burning and to infuse flavor. A light drizzle of olive oil on top is optional, as is a sprinkle of flaky sea salt.
- Bake at 220°C / 425°F for about 25 minutes, or until the edges are golden and the top is lightly browned. Remove from the oven and transfer to a cooling rack.
- Let it cool for at least 20 minutes before slicing.
Video
Notes
- All-purpose flour option: You can use AP flour, which will make the focaccia slightly softer, though it won’t be as puffy or have large holes.
- Pan choice: Dark nonstick pans brown faster; check around 20–22 minutes. Lighter pans may need the full 25 minutes.
- Convection ovens: Reduce the temperature to 210°C / 410°F and check at 20 minutes.
- Alternative herbs: Thyme pairs well with figs and can be used instead of or along with rosemary.
- Serving ideas: Goat cheese crumbles over warm slices or figs with honey are classic combinations. This focaccia also cuts nicely into small squares for charcuterie boards.
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Nutrition
Serving: 8g | Calories: 256kcal | Carbohydrates: 44g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 488mg | Potassium: 113mg | Fiber: 2g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
