40 minutes

Cereal flour, 17.5 oz
Water, 10 fl oz
Extra virgin olive oil, 0.7 fl oz
Salt, 5 oz
Fresh brewer’s yeast, 0.10 oz
Lard, 3.5 oz
Pecorino, 9 oz
Figs, 10.5 oz


Melt the yeast in warm water. In a bowl mix flour and yeast. Add water, oil and salt. Knead to obtain an homogeneous ball and put it in a big bowl, covered with food film; let rest in the fridge for about 24 hours. Preheat the oven to 428°F, turned on conventional (static) mode.
Cut Pecorino in thin slices and figs into quarters. Oil some 6-inch diameter baking trays, put about 2.82 oz of the mixture in each one and stretch with fingers; put Pecorino on them.
Put the baking trays in hot oven for 10 minutes and then put lard slices. Bake 3 more minutes, take out focacce from the oven and lay figs on top.