- 3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 Tbsp salt
- 1 tsp instant yeast
- 6 Tbsp olive oil, divided
- 1/2 cup California Dried Mission Figs, halved
- 1/2 cup California Dried Golden Figs, halved
- 3 sprigs fresh rosemary
- 1 tsp flaked salt
In large bowl, combine all-purpose and whole wheat flours, salt and yeast. Stir in 1 1/2 cups water and 1 Tbsp olive oil. Cover tightly with plastic wrap; let rise for at least 8 hours or up to 24 hours at room temperature.
Grease 13 x 9-inch baking pan with 2 Tbsp olive oil. Transfer dough to pan; drizzle 1 Tbsp olive oil over top, pressing dough to fit pan. Top with figs and rosemary leaves. Cover with plastic wrap and let rise for 1 1/2 to 2 hours or until doubled in size.
Preheat oven to 500°F. Remove plastic wrap from dough; using wet fingers, poke dimples in dough, popping any large air bubbles and ensuring that dough fills pan right to edges. Drizzle with remaining olive oil; sprinkle with flaked salt.
Bake for 20 to 25 minutes or until golden. Let cool for 5 minutes; remove from pan. Serve warm or at room temperature.
Optional: Top with 1/2 cup shaved Parmesan cheese or crumbled blue cheese before baking.