Equipment
Ingredients
Rosemary Infused Oil
- 80 ml extra virgin olive oil
- 3 fresh rosemary, whole sprigs
Focaccia Dough
- 400 g bread flour
- 320 ml water, warm
- 4 g active dry yeast
- 20 g light brown sugar
- 8 g fine sea salt
Toppings
- 4 fresh figs, stemmed and quartered
- 2 plums, pitted and sliced into wedges
- 50 g hazelnuts, roughly chopped
- 3 g flaky sea salt
- 10 g coarse baking sugar
Nutrition (per serving)
Method
Combine the olive oil and fresh rosemary sprigs in a small saucepan over low heat. Warm gently for 10 minutes until aromatic, being careful not to fry the herbs. Remove from heat and let cool completely. Discard the rosemary sprigs before using.
In a large mixing bowl, combine the warm water, active dry yeast, and light brown sugar. Stir gently and let sit for 5 minutes until the yeast becomes foamy on the surface.
Add the bread flour and fine sea salt to the yeast mixture. Mix thoroughly until a shaggy, very sticky dough forms. Pour in 15ml of the cooled, infused rosemary oil and mix gently to incorporate.
Cover the bowl with a damp towel and let rest at room temperature for 30 minutes. Uncover and perform a set of stretch and folds by pulling the outer edges of the dough up and into the center. Repeat this resting and folding process two more times for a total of three sets over 90 minutes.
Transfer the folded dough to a clean container lightly coated with oil. Cover tightly and place in the refrigerator for 12 to 18 hours to undergo a slow, cold fermentation. This builds a complex flavor profile.
Pour 30ml of the infused rosemary oil into the 23x33cm baking pan, spreading it evenly. Gently transfer the cold dough into the pan and flip it once to coat in the oil. Let it rest in a warm spot for 3 hours, or until it has relaxed and spread to the edges of the pan.
Preheat the oven to 220C or 430F.
Drizzle the remaining infused rosemary oil over the top of the fully proofed dough. Oil your fingers and press firmly straight down into the dough to create deep dimples all over the surface.
Nestle the quartered figs and sliced plums directly into the dimples of the dough. Scatter the chopped hazelnuts evenly across the top, then sprinkle generously with flaky sea salt and coarse baking sugar.
Bake in the preheated oven for 25 to 30 minutes. The focaccia is ready when the bottom is crisp and golden, the top is deeply browned, and the fruit has softened into a jammy consistency.
Remove the pan from the oven. Using a spatula, immediately lift the focaccia out of the pan and transfer it to a wire rack. Let cool for at least 30 minutes before slicing to allow the crumb to set properly.
Chef's Notes
- To ensure your focaccia releases easily and develops a shattering crust, use a metal pan rather than glass or ceramic. Glass insulates too much and inhibits bottom browning.
- The coarse baking sugar mixed with flaky sea salt creates a remarkable crust that perfectly balances the savory rosemary infusion and tart plums.
- Do not skip the stretching and folding process. Because this is a high-hydration, no-knead dough, the folds are necessary to build the gluten network that traps fermentation gases, resulting in a lofty crumb.
- If your fresh figs are exceptionally ripe and wet, pat the cut sides dry with a paper towel before placing them on the dough to prevent excess moisture pooling during the bake.
Storage
Freezer: 3 months — Slice before freezing. Reheat in a warm oven directly from frozen.
Reheating: Warm in a 175C/350F oven for 5 to 8 minutes to restore the crust.
