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Quick and Easy Focaccia with Fig, Rosemary and Gorgonzola

Traditional Focaccia is made with a starter and requires several days from start to finish. This quick version takes just under two hours from start to finish.

Panhandle Milling bread flour is excellent for this bread because it has just the right protein content to give a chewy, fluffy texture to this classic bread. We use extra virgin olive oil on the surface of the dough to add complexity to the flavor and gorgonzola cheese. If gorgonzola is not your preference or is unavailable, feel free to use any other cheese, such as feta or goat cheese. The fresh figs give a delicious counterpoint of sweetness to the saltiness of the cheese. If fresh figs are not available, use tomato slices.

Quick and Easy Fig, Gorgonzola, and Rosemary Focaccia

3 cups Panhandle Milling Bread flour

2 tsp. Active Dry Yeast (1 packet)

½ tsp. Salt

1 cup Water, lukewarm

¼ cup Extra Virgin Olive Oil

¼ cup fresh chopped rosemary (optional)

½ cup gorgonzola Cheese, crumbled

7 fresh figs coarsely chopped


  • Combine the flour, yeast, and salt in a large bowl. Add water and mix until a sticky batter is formed, which should take about 3 minutes. This simple step sets the foundation for our delicious Focaccia. Cover the bowl and let the batter rise in a warm place for 45 minutes. The dough will have risen but may not have doubled.
  • Lightly spray a 9-inch by 13-inch cake pan with non-stick cooking spray. Press the dough into the pan, pressing so it sticks to the pan sides. This technique helps to create a crispy crust. Keep as many bubbles as possible in the dough. Drizzle olive oil over the surface of the dough. Use the handle of a wooden spoon on your knuckles to press dimples in the dough. Sprinkle with gorgonzola cheese. Press the figs over the cheese and sprinkle with rosemary and, of course, fresh ground pepper.  The oil will fill in the dimples.
  • Cover loosely and let rise for 30-40 minutes. This step allows the dough to relax and rise further, developing more flavor. Heat the oven to 425°, with the rack in the lower third of the oven. Bake for 20-25 minutes or until focaccia edges are brown and the cheese is melted.
  • To ensure proper cooking, the bread should have an internal temperature of over 190°F. You can use a food thermometer to check this. Cool to room temperature and cut into wedges before serving.