This is how we make the best fig focaccia bread!
Earlier this year I made a caramelized onion focaccia that quickly became one of my favorite recipes. Since then I’ve been eager to try a different variation, and this fig-studded focaccia is the result.
Figs on focaccia—fresh, savory, and slightly sweet. This version is loaded with rosemary, garlic notes, and plenty of sliced figs, plus a few whole figs that are stuffed with blue cheese and wrapped in prosciutto before baking.
Yes.
Prosciutto-wrapped, blue cheese–stuffed figs are a favorite appetizer during fig season. I’ve served a similar version on a cheese plate before, and baking them into focaccia elevates the idea into something special.
The trick is to make only a few of the stuffed figs and “stud” the dough with them, so the bread is dotted with jammy, savory pockets. As the focaccia bakes, exposed prosciutto crisps and the combination of fig and blue cheese softens into a spreadable, almost jam-like center.
You could also spread fig jam on the finished focaccia if you want to boost the sweetness—it’s a delicious option.
This bread can function as an appetizer, a pizza-like main, or a side dish alongside a simple late-summer greens salad. It’s versatile and worth making when fresh figs are at their peak.
Stuffed Fig Focaccia Bread
Stuffed Fig Focaccia Bread
8 people
Ingredients
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for your workspace
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 cup extra virgin olive oil
- 6 whole fresh figs, sliced
- 6 whole fresh figs
- 2 to 3 ounces blue cheese, plus more for sprinkling if desired
- 3 slices prosciutto
- 4 tablespoons chopped fresh rosemary, plus more for garnish
- pinch flaked sea salt
Instructions
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Stir together the warm water, yeast and honey in a bowl. Let sit 10 to 15 minutes, until foamy.
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In the bowl of a stand mixer, combine the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Using the dough hook, mix until the dough comes together, then knead on medium-low for 5 to 6 minutes. If it is very sticky, add a bit more flour until the dough is silky.
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Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
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Oil a 15 1/2 x 10 inch jelly roll sheet pan with the remaining olive oil. Turn the dough into the pan, coat it once with oil, and press it to fit the pan (it will rise again). While spreading, press your fingers into the dough to create traditional focaccia dimples. Cover and let rise in a warm spot for another hour.
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Preheat the oven to 425°F. Slice the figs. For the whole figs that will be stuffed, make an X cut at the base of each fig to open a small pocket. Press about 1/2 ounce of blue cheese into each opening, then wrap each stuffed fig with half a slice of prosciutto.
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Press the sliced figs and the stuffed figs into the focaccia dough. Sprinkle with chopped rosemary and a pinch of flaked sea salt. Bake for 20 to 25 minutes, until the top is golden and the edges are crisp. Let cool slightly before slicing and serving.
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This delivers a ridiculous amount of flavor—because figs and cheese are a fantastic combination.