5-Grain Focaccia with Figs, Honey, Lard, and Rosemary

For the focaccia:

• 1 ½ cups all-purpose flour (200 g)
• ¾ cup rye flour (100 g)
• ¾ cup oat flour (100 g)
• ¾ cup barley flour (100 g)
• ¾ cup buckwheat flour (100 g)
• 1 tablespoon fresh yeast (10 g)
• 1 ½ cups lukewarm water (350 ml)
• 3 ½ tablespoons olive oil (50 ml)
• 2 teaspoons salt (10 g)
• 1 teaspoon sugar

For the topping:

• 6 fresh figs
• 2 tablespoons chestnut honey
• 3 ½ oz Colonnata lard (100 g)
• Fresh rosemary, to taste
• Coarse salt, to taste

1. Dough preparation:

   • In a bowl, dissolve the yeast and sugar in the lukewarm water. Let it rest for about 10 minutes.
   • In another bowl, mix all the flours, then gradually add the water and yeast mixture. Begin mixing until you get a homogeneous dough. Add the salt and, finally, the olive oil.
   • Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
   • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

2. Topping preparation:

   • Wash the figs and cut them into slices about ¼ inch thick.

3. Shaping the focaccia:

   • Once the dough has risen, preheat the convection oven to 430°F (220°C).
   • Spread the dough onto an oiled baking pan, shaping it into a rectangle.
   • Press your fingers into the dough to create dimples, cover with plastic wrap, and let it rise for another 20-30 minutes.
   • Arrange the fig slices on the dough, pressing them slightly into the surface. Drizzle with olive oil, sprinkle with coarse salt, and add some fresh rosemary sprigs.

4. Baking:

   • Bake the focaccia on the lower rack for 10 minutes, then move it to the upper rack and bake for another 15 minutes, or until golden and crispy.

5. Finishing touches:

   • Remove the focaccia from the oven, drizzle with chestnut honey, and garnish with slices of Colonnata lard.
   • Serve immediately.