Hazelnut Focaccia with Hazelnuts, Figs & Extra Virgin Olive Oil

For the dough:

• 4 cups bread flour
• 1½ tsp salt
• 2¼ tsp (1 packet) active dry yeast
• 1½ cups warm water
• 3 tbsp extra-virgin olive oil, plus extra for drizzling

For the topping:

• 6–8 fresh figs, quartered
• ¾ cup hazelnuts, toasted and roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey (optional)
• A few sprigs of fresh rosemary
• Sea salt flakes

Here’s How:

1. Make the dough: In a large bowl, mix the flour, salt, and yeast. Add the warm water and olive oil, then bring together into a soft dough. Knead for 10 minutes until smooth and elastic.
2. First rise: Place the dough in a lightly oiled bowl, cover, and leave to rise for 1 hour or until doubled in size.
3. Shape the focaccia: Grease a baking tray (about 10×14 inches) or an ovenproof round pan with olive oil. Stretch the dough to fit the tray and press gently with your fingertips to create dimples.
4. Add the toppings: Scatter the figs and toasted hazelnuts over the dough, pressing them in slightly. Drizzle with olive oil, and add rosemary.
5. Final rise: Cover and leave to rise again for 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
6. Bake: Sprinkle the top with sea salt flakes and bake for 25-30 minutes, until golden brown. Drizzle with a touch more olive oil and honey while still warm.
7. Serve: Slice into pieces or serve whole on a wooden board, perfect for sharing. Delicious with soft cheese or cured meats.

Chef’s Note:

To roast hazelnuts, bake them at 350°F (180°C) for 8-10 minutes until golden, then rub off the skins in a tea towel. Hazelnuts bring a lovely sweetness that pairs beautifully with figs and olive oil — the ultimate balance of flavor and texture.