Brie & Fig focaccia

Recipe

Dough
500 g all-purpose flour
7 g dry yeast
1 tsp salt
1 tsp sugar
325 ml lukewarm water
3 tbsp olive oil, plus extra for drizzling

Topping
150 g Brie, sliced
6–8 fresh figs, halved
Olive oil for drizzling

Optional
Fresh rosemary
Flaky salt
Honey

Mix flour, yeast, sugar, and salt in a bowl. Add water and olive oil and knead 5–10 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled.

Grease a baking tray and stretch the dough to fit. Let rest and proof 20–30 minutes. Preheat oven to 220 °C. Press dimples into the dough, top with Brie and fig halves, drizzle with olive oil, and sprinkle rosemary and flaky salt if desired.

Bake 20–25 minutes until golden and cheese is melted.

Optional: drizzle with honey before serving.