Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour.
Ingredients
- 3/4 cup extra-virgin olive oil, plus more for greasing
- 1 1/2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 1/2 teaspoon sugar
- 3 3/4 cups whole-wheat flour
- 2 tablespoons chopped rosemary
- fine sea salt
- 12 plump dried black mission figs (5 ounces)
- boiling water
- black pepper
- 1/2 cup freshly grated pecorino romano cheese
Instruction
- 3/4 cup extra-virgin olive oil, plus more for greasing
- 1 1/2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 1/2 teaspoon sugar
- 3 3/4 cups whole-wheat flour
- 2 tablespoons chopped rosemary
- Fine sea salt
- 12 plump dried Black Mission figs (5 ounces)
- Boiling water
- Black pepper
- 1/2 cup freshly grated Pecorino Romano cheese
