This no-knead fig focaccia is gorgeously golden, crispy, fluffy, and chewy! It's studded with sweet, juicy figs and fragrant rosemary. A perfect mix of sweet and savory!
This fig and rosemary focaccia is a smaller version of my very popular super easy no knead focaccia - a reader favorite for its simplicity and foolproof results. The same effortless method gives you a beautiful, bakery-style focaccia with minimal work and maximum flavor! Just mix the dough, do a few stretch and folds, let it rest, and then bake until golden and crisp!
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Why You’ll Love This Recipe
- Easy to make, with no kneading required! Just mix the dough, do some basic stretch and folds, let it rest, and bake. This foolproof recipe is perfect for beginner and advanced bakers!
- Crisp edges and chewy center! This fig focaccia recipe gives the signature focaccia texture - golden, crispy with a soft and fluffy crumb.
- Well-balanced flavors in every bite! Juicy, sweet figs pair beautifully with rosemary and olive oil.
- Serve it warm along with cheese, salads, or soup, or as a part of your Holiday bread basket - it always looks and tastes special!
Recipe Ingredients
Flour: Bread flour gives the best results as it's higher in protein than all-purpose flour. This makes the focaccia soft, airy, and chewy. But you can definitely use all-purpose flour too. It will give you a softer loaf.
Yeast: You can use instant or active dry yeast. Please make sure your yeast is active. This is very important because old or expired yeast will prevent your bread from rising well.
Salt: For great flavor! I like to use table salt or sea salt in the dough. Kosher salt works well, too. For the topping, I like to use sea salt flakes.
Sugar: This helps activate the yeast, which helps in a better rise.
Olive oil: This adds richness, flavor and gives a beautiful blistering crust. Use good-quality extra virgin olive oil.
Water: Please use warm water. The ideal temperature should be around 40 °C / 105°F. Cold water will not activate the yeast, and hot water will kill it!
Figs: Fresh, juicy, ripe figs give a wonderful, sweet jammy flavor to the focaccia. The sweetness is fresh and fruity, not overwhelming, and is complemented well with rosemary and olive oil.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make No-Knead Fig Focaccia
Step 1: Combine the flour, yeast, salt, and sugar in a large bowl.
Step 2: Pour over the olive oil and lukewarm water. Mix well with a spatula until a sticky dough is formed.
Step 3: Cover with a kitchen towel or plastic wrap for 30 minutes.
Step 4: Do 2 rounds of stretch and folds -
- Oil your hands or wet them with water. Pull one part of the dough upwards and fold it over the dough in the bowl. Turn the bowl a quarter of the way and repeat 3 times.
- Then do this stretch and fold round one more time.
- Cover and rest for 30 minutes.
- After 30 minutes, do another 2 sets of stretch and folds.
Step 5: Cover with plastic wrap and refrigerate for 12-18 hours.
Step 6: When you're ready to bake the focaccia, take the dough out of the refrigerator.
Step 7: Pour olive oil on the parchment paper. Place the dough on the parchment paper and gently turn the dough over so it's coated nicely with the olive oil.
Step 8: Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 1.5 -2 hours or until the dough doubles and covers the pan.
Step 9: Preheat the oven to 220 °C / 428°F. Drizzle olive oil on the dough and spread it all over. Dimple the dough using your fingers. Scatter the sliced figs, rosemary, salt, and pepper over the dough.
Step 10: Bake for 30-35 minutes until golden on top. Let the focaccia with figs and rosemary rest in the pan for 5 minutes before turning it out on a cooling rack.
Top Tips
- Longer proof makes for a very flavorful homemade focaccia. This dough can be refrigerated for up to 24 hours.
- Don’t skip the stretch and folds. This technique strengthens the gluten network in the dough, giving a beautiful, golden, airy focaccia.
- If you want to make this fig focaccia the same day, allow it to proof in a warm place ( after the 2 rounds of stretch and fold) for 1-2 hours or until doubled in size. Then drizzle with olive oil, add the toppings, and bake.
- All the olive oil in the pan helps give the focaccia a nice, crispy crust. You can use less oil if you wish, but the crust will be softer. You could also place the bread on the lower rack of your oven for a few minutes for a more golden crust.
- For big bubbly focaccia, handle the refrigerated dough gently while placing it in the baking pan. There is no need to deflate it.
- Please use a kitchen scale to measure the ingredients. This helps give better and consistent results.
How To Serve Fig Focaccia
This fig and rosemary focaccia is irresistible on its own. I LOVE it with a drizzle of hot honey!
- You can snack on it as-is.
- Serve with roasted pumpkin soup or vegetable Moroccan stew.
- It's wonderful with Italian tortellini salad, avocado egg salad, or smashed chickpea salad.
- Dip it in flavored oils, homemade chili oil, or yum yum sauce.
- Cut it into small squares and make it a part of your Holiday cheese board!
Storage And Reheating
This focaccia stays fresh at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
I would not recommend freezing this bread, as the texture of fresh figs may get a little off.
For reheating: Sprinkle a little water on the bread and reheat in the oven or toaster for 3-4 minutes, or until crispy. You can also microwave for 15-20 seconds.
Recipe FAQs
Stretch and folds are an easy way to develop and strengthen gluten in the dough without kneading it. This also helps redistribute gases produced during fermentation, leading to an open, airy crumb.
The technique is super easy -
Using your oiled or wet hands, grab one side of the dough, pull it up, and then over the dough to the other side.
Give your bowl a 90-degree turn and repeat.
Do this 2 more times for a full round of stretch and fold.
Yes! All-purpose flour will also give you a soft, fluffy, crusty focaccia. Bread flour gives a chewier texture.
This no-knead focaccia recipe is a blank canvas for any kind of flavor and toppings that you may want!
- Add feta or goat cheese along with the figs.
- Add a drizzle of chili oil to make it spicy or try my pistachio pesto for a herby, nutty flavor.
- Top with cherry tomatoes and herbs as I did in my mini no-knead focaccia.
Make it sweet as I did with my cinnamon roll focaccia.
Yes, absolutely! To make this easy fig focaccia the same day, allow it to proof in a warm place ( after the 2 rounds of stretch and fold) for 1-2 hours or until doubled in size. Then drizzle with olive oil, add the toppings, and bake.
📖 Recipe
No-Knead Fig Focaccia
Ingredients
- 2 cups Bread flour
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Dry active Yeast
- 1 Tbsp Extra virgin olive oil
- 1 cup Warm water
- 3 tbsp Extra virgin olive oil Plus extra for drizzling on top
- 2 Figs, sliced
- 1-2 sprigs Fresh rosemary
- 1/2 - 1 tsp Sea salt
- 1/2 tsp Pepper
Instructions
- Combine the flour, yeast, salt, and sugar in a large bowl.2 cups Bread flour, 1 tsp Salt, 1 tsp Sugar, 1 tsp Dry active Yeast
- Pour over the olive oil and lukewarm water. Mix well with a spatula until a sticky dough is formed.1 Tbsp Extra virgin olive oil, 1 cup Warm water
- Cover with a kitchen towel or plastic wrap for 30 minutes.
- Do 2 rounds of stretch and fold - Oil your hands or wet them with water. Pull one part of the dough upwards and fold it over the dough in the bowl. Turn the bowl a quarter of the way and repeat 3 times.Then do this stretch and fold round one more time.Cover and rest for 30 minutes.
- Do another 2 sets of stretch and fold after 30 minutes.
- Cover with plastic wrap and refrigerate for 12-18 hours.
- When you're ready to bake the focaccia, take the dough out of the refrigerator.Line an 8 or 9-inch baking pan with parchment paper. Pour olive oil on the parchment paper.3 tbsp Extra virgin olive oil
- Place the dough on the parchment paper and gently turn the dough over so it's coated nicely with the olive oil.
- Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 1.5 -2 hours or until the dough doubles and covers the pan.
- Preheat the oven to 220 C / 428 F.
- Drizzle olive oil on the dough and spread it all over. Dimple the dough using your fingers. Scatter the sliced figs, rosemary, salt, and pepper over the dough.2 Figs, sliced, 1-2 sprigs Fresh rosemary, 1/2 - 1 tsp Sea salt, 1/2 tsp Pepper
- Bake for 30-35 minutes at 220 C / 428 F, until golden on top.
- Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack. Slice warm or let it cool completely. Enjoy!
Video
Notes
- Longer proof makes for a very flavorful focaccia. This dough can be refrigerated for up to 24 hours.
- Don’t skip the stretch and folds. This technique strengthens the gluten network in the dough, giving a beautiful, golden, airy focaccia.
- If you want to make this fig focaccia the same day, allow it to proof in a warm place ( after the 2 rounds of stretch and fold) for 1-2 hours or until doubled in size. Then drizzle with olive oil, add the toppings, and bake.
- All the olive oil in the pan helps give the focaccia a nice, crispy crust. You can use less oil if you wish, but the crust will be softer. You could also place the bread on the lower rack of your oven for a few minutes for a more golden crust.
- For big bubbly focaccia, handle the refrigerated dough gently while placing it in the baking pan. There is no need to deflate it.
- Please use a kitchen scale to measure the ingredients. This helps give better and consistent results.
Yujung says
Hello
It looks amazing!
If I don't eat sugar, can I add honey instead? How much honey to substitute for sugar?
Thanks.
Natasha Minocha says
Yes, absolutely. One teaspoon of honey instead of sugar will work just fine here. 🙂