Fig & Rosemary Schiacciata
Recipe type: Bread, Baked Goods, Snack, Breakfast
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
Schiacciata makes for a great afternoon snack or is delicious reheated until slightly crisp with your morning coffee.
  • 2¼ tsp. Active Dry Yeast
  • 1Tbsp. Honey
  • 1½ c. Warm Water, divided
  • 1½ tsp. Kosher Salt
  • 2 Tbsp. Rosemary Needles, minced and divided
  • ¼ c. + 2 Tbsp. Extra Virgin Olive Oil
  • about 4 c. All-Purpose Flour
  • 1 pint Fresh Figs, sliced ⅛-1/4 in. thick
  • ¼ c. Raw Sugar (or regular white sugar would work fine!)
  • ½ tsp. Flaky Sea Salt
  1. Dissolve the yeast and honey in ½ c. warm water in a large mixing bowl. Let stand until the mixture looks thick and foamy, about 10 minutes.
  2. Add remaining warm water to bowl, along with the kosher salt, half of the rosemary, and ¼ c. olive oil. Using a wooden spoon, stir in about 3½ c. flour. Turn the dough out onto a floured board or counter and knead, incorporating the final ½ c. of flour. Knead until the dough is manageable but still fairly wet. Place the dough in an oiled bowl, turn to coat all sides with oil, cover. Allow to rise in a warm place until doubled in volume, 45 minutes-1 hour.
  3. Oil a baking sheet. Divide the dough in half and stretch one half into a rectangle to cover the bottom of the pan. Scatter half of the sliced figs over the dough and sprinkle with half of the sugar. Stretch the remaining dough into a matching rectangle and layer it over the figs. Gently press with your fingertips to stick the 2 layers together. Top with the remaining figs, then drizzle about 2 Tbsp. olive oil over the top and sprinkle with remaining rosemary, sugar, and sea salt. Loosely cover with a towel and allow to rise again for about 30 minutes while you preheat the oven.
  4. Preheat oven to 400°. Bake the bread until golden, slightly crisp around the edges and cooked through in the center, about 30 minutes. Schiacciata is best served warm from the oven.
Recipe by strawberryplum at