Focaccia With Roquefort And Figs


300 g spelt flour
1 teaspoon salt
1 packet  dry yeast
200 ml water
2 tablespoons olive oil
100 g Roquefort
5-6 figs
2-3 sprigs thyme
2 tablespoons pine nuts
1-2 tablespoons of honey to serve

Prep.time: ca.90 minutes

Baking time: 25-30 minutes

You’ll need: dough hook


  1. Put the flour, yeast, salt, water and olive oil in the mixing bowl and knead for 10 minutes until dough feels smooth and elastic.
  2. Cover the dough and let it rest for about 60 minutes.
  3. Preheat oven to 180C (fan forced).
  4. Roll the dough into a rectangle of approx. 35 × 40 cm.
  5. Spread Roquefort and figs over the dough, sprinkle with fresh thyme and pine nuts.
  6. Bake in the middle of the preheated oven for 25-30 minutes.
  7. Drizzle focaccia with some honey before serving.


Baked in partnership with Kenwood Switzerland

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