Method

• 1.
  In a large bowl, dissolve yeast in 1 cup (250ml) lukewarm water until frothy. Add flours, honey and 2 tbs oil, stirring until a dough forms. Transfer to a floured surface and knead for 5 minutes. Add 2 tsp sea salt and knead vigorously for 10 minutes or until smooth and elastic. (Alternatively, knead in an electric mixer fitted with a dough hook.) Shape into a ball, then place in a lightly oiled bowl and cover with a clean tea towel. Stand in a warm spot for 20 minutes or until slightly risen.
• 2.
  Using your hands, shape the dough into a rectangle. Lay out on a floured bench with 1 short side closest to you. Fold the bottom third of the dough away from you into the centre, then fold the top third over the centre, like you’re folding a letter. Stretch the dough out slightly, then repeat the folding process 2-3 more times – this will give strength and texture to your dough and is an essential step to obtain a soft, airy and chewy focaccia.
• 3.
  Press the folded dough onto a lightly oiled 20cm x 30cm baking tray, cover with a tea towel and stand in a warm spot for 2 hours or until doubled in size.
• 4.
  Stretch dough out to cover the tray and sprinkle with sea salt, then use your fingers to create small indents on top. Combine remaining 2 tbs oil with 2 tbs water, then drizzle over focaccia. Sprinkle with more salt, then stand for a further 20 minutes.
• 5.
  Meanwhile, preheat oven to 200°C.
• 6.
  Bake foccacia for 20 minutes, then top with the sliced figs and herbs. Bake for a further 5-8 minutes or until golden. Remove from oven, then drizzle the figs with vin santo or Marsala. Serve warm or at room temperature with prosciutto.