No-Knead Fig Focaccia -

A loaf of focaccia with figs and rosemary on parchment paper.

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No-Knead Fig Focaccia

This glorious no-knead fig focaccia is topped with ripe, luscious figs and rosemary! Perfect for snacking or with any meal.

Prep Time1 30

Cook Time35

Proofing Time12

Course: Bread, Side Dish

Cuisine: Italian

Servings: Servings

Calories: 252kcal

Author: Natasha Minocha

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.

Nutrition