Goat cheese and fig focaccia

Ingredients for 1 servings:

• 250 g flour
• 20 g yeast, fresh
• ½ tsp salt
• 150 ml water, lukewarm
• 8 tbsp olive oil
• 2 tsp honey
• 4 figs
• 200 g goat’s cheese
• 8 sprigs of thyme
• pepper
• Salt
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sift the flour into a bowl. Dissolve the yeast in 150 ml of lukewarm water with the salt. Make a well in the center of the flour and add the yeast water. Add 4 tablespoons of olive oil and quickly knead everything into a smooth dough. Cover the yeast dough and let it rise in a warm place for about 30-60 minutes, until it has doubled in size. Preheat the oven to 260 degrees Celsius. Cut the figs and goat cheese into approximately 1 cm thick slices. Wash the thyme, shake dry, and pluck the stems. Mix the acacia honey with the remaining olive oil and 1 tablespoon of water. Briefly knead the dough again on a floured surface, form it into a log, and divide it into 8 pieces. Roll out each piece as thinly as possible with a rolling pin. Prick the dough several times with a fork and cover the dough with fig and goat cheese slices. Sprinkle with half of the thyme and bake in the hot oven on the pizza stone for about 8 minutes until golden brown. Remove from the oven, drizzle the focaccia with the honey and olive oil mixture, sprinkle with the remaining thyme, and season with salt and pepper.