Focaccia with Fig Jam, Rosemary-Infused Manchego and Honey

For the focaccia:
Combine the warm water, yeast, flour, olive oil, and salt in a large bowl. Knead the dough, adding additional flour if necessary, for 10 minutes or until the dough is smooth. Then set it aside and let it rise for about an hour and twenty minutes, or until doubled in size.

Once the dough has risen, place it on a greased, rimmed baking sheet that’s roughly 17 inches by 11 inches. Spread the dough out with your hands to fit it into the pan. Preheat the oven to 425 F.

Once the oven is preheated, spread a thin layer of olive oil over the surface of the dough using your hands. Bake for 20 minutes or until golden brown.

For the jam:
Place the figs and water in a small saucepan. Cook over high heat, uncovered, until the mixture is the consistency of a jam. This should take about half an hour. Remove pan from the heat and let the jam cool for a few minutes. Puree the jam in a food processor briefly just until fairly smooth. Set aside.

Spread the baked focaccia with an even layer of the fig jam, leaving only about a one inch border around the edge. Top evenly with the shards or uneven shavings of manchego, a drizzle of honey and a sprinkling of salt. Broil until the cheese is melted and bubbling, about 5 minutes. Enjoy!