25 g yeast
400 ml water
50 ml olive oil
60 g Dansukker Dark Syrup
480-510 g plain flour
2 g salt

Topping
1 pear
2 figs
2 rosemary sprigs
olive oil
Dansukker Light Syrup
salt flakes

Crumble the yeast into a mixing bowl, add water and stir until dissolved. Add the olive oil, syrup and nearly all the flour. Work the dough for about 5 minutes.

Add the salt and, if necessary, more flour and work the dough for a further 5 minutes. The dough should be quite loose.

Brush the inside of a baking tin, approx. 25x30 cm, with olive oil. Put the dough in the tin. Brush the top with olive oil and press the dough down slightly with your hands. Cover with cling film and leave to rise for 1 1/2- 2 hours. The longer it rises, the fluffier and more delicious the focaccia will be.

Set the oven to 175°C, using the fan setting.

Slice the pear and cut the figs in half. Dip your fingers in oil and press down on the dough to make indentations. Decorate with the pear, figs and rosemary. Drizzle with olive oil and syrup and sprinkle with salt flakes.

Bake in the lower part of the oven for 20-25 minutes.