Ingredients for 4-5 people (for a 30x40 cm rectangular baking tray):300 g plain Flour210 g water3 g dried brewer’s yeast (or 12.5 g of fresh brewer's yeast)10 g Extra Virgin Olive Oil (plus 3-4 tbsp to grease the baking paper)20 fresh figs250 g fresh fresh pecorino cheese100 g shelled walnuts2-3 sprigs of rosemary salt pepper
In a bowl, mix the flour with the yeast dissolved in a little warm water; gradually pour in 210 g of water, stirring constantly. When it has almost all been absorbed, mix in the oil and some salt. When the mixture becomes firmer, continue kneading with your hands until you have a soft ball of dough. Sprinkle it with a little flour, cover with a cotton cloth and leave to rise for about 2 hours, until it has doubled in size. With the help of a little more flour, spread the dough out in a baking tray lined with baking paper, greased with olive oil. Leave to rise for a roughly another hour and a half. Now distribute over the surface of the dough, the figs, washed, patted dry and cut into segments, the diced pecorino, the coarsely chopped walnuts, and the rosemary leaves removed from the stalks. Add a good drizzle of olive oil and a sprinkling of freshly milled pepper, and bake in a hot oven, at 220 °C, for about 20 minutes.