I wasn’t planning to buy figs at the supermarket this week. I had a shopping list written out and it didn’t include figs!

But when I saw these beautifully ripe autumn figs, my mind started thinking through possibilities of what I could do with them. There’s something about seasonal fruit that makes me want to bake.

I’ve been wanting to try making focaccia for a while now, so these figs were the perfect opportunity. I’ve added feta into this recipe for some salty contrast against the sweet figs, and drizzled with a honey-rosemary glaze to give everything a beautiful caramelised finish. The smell while it baked was incredible.

Ingredients

For the Focaccia Dough:

• 500g strong white bread flour
• 10g fine sea salt
• 7g instant yeast
• 400ml lukewarm water
• 4 tbsp extra virgin olive oil, plus extra for the tin

For the Toppings:

• 3 fresh ripe figs, quartered lengthwise
• 50g feta cheese, broken into thumbnail-sized chunks
• 2 tbsp fresh rosemary leaves, roughly chopped
• A generous pinch of flaky sea salt for finishing

For the Honey-Rosemary Glaze:

• 3 tbsp runny honey
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary leaves, finely chopped
• Pinch of sea salt

Method

Day 1: Make the Dough

1. In a large bowl, whisk together flour, salt, and instant yeast until evenly distributed.
2. Create a well in the centre and pour in the lukewarm water and olive oil. Using a wooden spoon or your hands, mix until a shaggy, sticky dough forms – it should look rough and uneven. Don’t worry about smoothness.
3. Cover the bowl tightly with cling film and refrigerate overnight (12-24 hours). The dough will slowly rise and develop those gorgeous big bubbles.

Day 2: Shape and Bake

1. Remove dough from fridge and let it come to room temperature for 30 minutes.
2. Generously brush a 23cm springform tin with olive oil, coating the bottom and sides completely.
3. With oiled hands, gently tip the risen dough into the prepared tin. Don’t knock it back – you want to preserve those bubbles! Gently coax the dough to the edges with oiled fingertips.
4. Cover with a clean tea towel and let rise in a warm spot until almost doubled in size, about 1-2 hours.
5. Preheat oven to 200°C (180°C fan/Gas 6).

Make the glaze: Whisk together honey, olive oil, chopped rosemary, and salt until combined. Gently warm the glaze in the microwave for 15 seconds or in a small saucepan over low heat for 30 seconds until fluid and easily drizzled.

1. Create the dimples: With oiled fingertips, press deep dimples all over the surface, right down to the bottom of the tin. These will hold the glaze and create texture.
2. Add toppings: Press the fig quarters into the dough at varying depths – some flush with the surface, others pushed deeper for dramatic shadows. Scatter the feta chunks around the figs.
3. Apply glaze: Drizzle the honey-rosemary glaze generously over the entire surface, making sure it pools in the dimples and coats the figs.
4. Bake for 25-30 minutes until deep golden brown with crispy, caramelised edges on the figs.
5. Release from the springform tin whilst still warm and transfer to a wire rack.
6. Finish with a generous pinch of flaky sea salt. Serve warm, torn into pieces.