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The Focaccia with figs recipe

An easy and quick to do recipe to make a fig Tuscan Focaccia.

A few days ago I went to the bakery to buy bread, and on the counter, I found the irresistible focaccia with Tuscan grapes typical of September, during the harvest. Back home I wanted to try cooking it but I realized that I don’t have the right grapes, so I chose to try making a variant using our black figs! I must say that the experiment came out well. We have obtained an excellent energy snack, a little sweet and a bit salty, which gives the right energy to face the many autumnal fieldworks.


A fantastic combination of salt and black figs, an explosion of sweetness and crunchiness. Is the mouth-watering not? There are so many versions of Focaccia with grapes, every family has its own, like all traditional recipes. We have created our variant with figs!


If you want to taste the original Tuscan focaccia with grapes, you can find it in the bakery or deli. I recommend you try that of Vincenzo Lenzoni’s bakery, in Via Pietro Tabarrani 8, in Camaiore.



Ingredients for my Focaccia with figs

Since I like the sweet/salty contrast I wanted to make a simple dough as if I were cooking normal focaccia.

400 ml of warm water
25 g of brewer’s yeast
2 tablespoons of sugar
50 g of olive oil
500 g of flour
1 tablespoon of salt
20 black figs around



Procedure for my Focaccia with figs

Mix the warm water with oil and sugar. Add the flour, stirring with a spoon until the dough is soft and sticky. Finally, add the salt and work the dough a little bit more. Let it rest for 1 hour and a half in the bowl.

Spread on baking paper with your hands, add the figs cut in half, sprinkle some sugar over the surface and add a little oil.

Let it rest for another 30 minutes and then bake in a hot oven at 220 ° C for 20/25 minutes. Serve it warm when served with Tuscan raw ham.