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Vegan Fig Rosemary Garlic Focaccia

Recipe for a vegan Fig Rosemary Garlic Focaccia – super flavorful, easy to make and a great addition to any kind of pasta or risotto dishes! 

Vegan Fig Rosemary Garlic Focaccia from the top on a cookie sheet

This was such a good summer! I was able to harvest my first figs – 3 to be exact – from the tiny fig trees, I have on my rooftop terrace, which was an amazing feeling!

Figs are definitely not one of my favorite fruits, but they always taste 1000 times better when they’re are home-grown. My fig harvest wasn’t bountiful, so I always eat them straight from the tree.

Lucky me, my work colleague has a much bigger fig tree and when she brought me some figs, I knew I wanted to use them in a recipe this time.

This Mediterranean-inspired Fig Rosemary Garlic Focaccia was the perfect way to make the most out of the figs. While the bread is absolutely delicious on its own, it’s also the perfect addition to any kind of pasta dishes (such as this Avocado Basil Cream Pasta, Mediterranean Pasta with Almond Feta, Purple Spaghetti Bolognese or Quick Date Night Pasta with Asparagus and Cashew Parmesan) or risottos.

Figs, rosemary and garlic

Vegan Fig Rosemary Garlic Focaccia before baking

Vegan Fig Rosemary Garlic Focaccia after baking on a cookie sheet

Vegan Fig Rosemary Garlic Focaccia |

Vegan Fig Rosemary Garlic Focaccia

Bianca / Elephantastic Vegan
Recipe for a vegan Fig Rosemary Garlic Focaccia - super flavorful, easy to make and a great addition to any kind of pasta or risotto dishes! 
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 40 minutes
Course Bread, Side Dish
Cuisine Mediterranean, Vegan
Servings 2 people
Calories 562 kcal


  • 2 cups all-purpose flour + more to dust the dough and surfaces
  • 1 teaspoon instant yeast
  • 1/3 teaspoon salt
  • 1 pinch white sugar (make sure it's vegan!)
  • 3/4 tablespoon olive oil + more to coat the dough and brush the flatbread
  • 1/2 cup + 1 tablespoon water
  • 2 figs , sliced
  • 4-5 sprigs rosemary
  • 1 garlic , peeled and thinly sliced
  • 2 pinches flaked sea salt


  • Combine the flour, instant yeast, salt, and white sugar in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough firms or put all the ingredients kitchen machine and let the machine knead the dough for you. If it's too sticky, you might want to add a few tablespoons more flour until the dough is non-sticky. 
  • Drizzle the dough with more olive oil until coated. Let it sit, covered unter a clean kitchen towel, in a warm spot until it doubles in size (about 2-3 hours  - depending on the room temperature!). 
  • Preheat the oven to 250 °C or 480 °F.
  • Divide the risen dough into two parts. Roll them out (to about .8 inches / 2cm thick) on a lightly floured parchment paper. Brush each focaccia with olive oil. Add the sliced figs, rosemary sprigs and sliced garlic. Press them into the flatbread just a bit. Sprinkle the focaccias with flaked sea salt. 
  • Transfer everything (on the parchment paper) on a baking tray and bake them in the oven for about 10-12 minutes until golden brown on the edges. 


Calories: 562kcalCarbohydrates: 108gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 397mgPotassium: 307mgFiber: 6gSugar: 8gVitamin A: 70IUVitamin C: 1.5mgCalcium: 36mgIron: 6.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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