Fig-And-Rosemary Focaccia With Pecorino Recipe

Cooking Directions

• STEP 1.In a large mixing bowl, combine flour, yeast, salt, and sugar. Gradually add warm water and olive oil, and mix until a dough forms.
• STEP 2.Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
• STEP 3.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
• STEP 4.Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Press the dough into a rectangle shape.
• STEP 5.Arrange the sliced figs on top of the dough, sprinkle with fresh rosemary leaves, and grate pecorino cheese over the figs.
• STEP 6.Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
• STEP 7.Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Cooking Tips

• Make sure the water used to activate the yeast is warm, but not too hot, as it can kill the yeast.
• You can use dried figs if fresh figs are not available. Just rehydrate them in warm water before using.
• Feel free to adjust the amount of rosemary and pecorino cheese according to your taste preference.

Storage and Serving

• Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days.
• To reheat, place the focaccia in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
• Serve the Fig-And-Rosemary Focaccia with Pecorino as an appetizer, side dish, or as part of a bread basket for a meal.