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Crispy Fig and Honey Sourdough Focaccia

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A rustic, high-hydration sourdough focaccia featuring a shatteringly crisp crust, airy interior, and sweet-tart toppings of fresh or dried figs and honey. This recipe utilizes a long cold fermentation for complex flavor and avoids burnt honey by adding it carefully.

Ingredients

Scale
  • 1 cup active sourdough starter (at peak rise)
  • 3 cups (360 grams) bread flour or all-purpose flour
  • 1.5 cups (360 ml) warm water (80-85°F / 27-29°C)
  • 2 teaspoons fine sea salt
  • 3–4 tablespoons extra virgin olive oil (for pan and drizzling)
  • 1 cup fresh figs (quartered) or dried figs (chopped)
  • 3–4 tablespoons raw honey
  • Optional: Fresh rosemary or thyme leaves
  • Optional: Flaky sea salt for finishing

Instructions

  1. Mix the dough: In a large bowl, combine warm water, active sourdough starter, and flour. Mix until no dry flour remains. Add salt and mix again. The dough will be sticky and shaggy.
  2. First Rise: Cover the bowl with plastic wrap or a damp towel. Let sit at room temperature for 4-6 hours until doubled in size. Perform stretch and folds every 30 minutes for the first 2 hours, then let rest.
  3. Cold Fermentation: Cover the bowl tightly and refrigerate for 12-24 hours to develop flavor and texture.
  4. Prepare Pan: Remove dough from fridge and let come to room temperature for 1 hour. Preheat oven to 425°F (220°C). Generously oil a 9×13 inch metal baking pan with 3-4 tablespoons olive oil.
  5. Transfer and Dimple: Pour dough into the oiled pan. Use oiled hands to gently press and spread dough into corners. Let rest for 15 minutes. Press deep dimples into the dough with fingertips.
  6. Add Toppings: Scatter figs over the dough, pressing them in slightly. Drizzle honey evenly over the top. Add optional herbs if desired.
  7. Second Rise: Let the dough rise in the pan for 30-60 minutes until puffy and jiggly.
  8. Bake: Bake for 25-30 minutes until golden brown and crispy. If browning too fast, cover loosely with foil after 15 minutes. Internal temperature should reach 190°F (88°C).
  9. Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a cooling rack. Cool completely before slicing into squares.

Notes

Honey burns easily at high temperatures. If the top is browning too quickly, cover with foil or add honey halfway through baking. Ensure your sourdough starter is active and bubbly before using. Cold fermentation is crucial for flavor development. Do not skip the cooling step to allow the crumb to set.

Nutrition

Keywords: sourdough focaccia, fig bread, honey focaccia, crispy focaccia, easy sourdough recipe, brunch bread, vegan bread

Find it online: https://tomyumy.com/crispy-fig-and-honey-sourdough-focaccia-3-ingredient-easy-recipe/