Here is an experiment that turned out to be a success! This recipe normally calls for dry figs. BOOORING!!! Since fresh figs are in season, I wanted to take full advantage and create something fun, like some sort of fig fossil.
1½ cups of all-purpose flour
½ teaspoon sea salt
1 teaspoon fresh rosemary, minced
2 fresh figs, thinly sliced
1 Tbsp. of olive oil
1 Tbsp. of unsalted butter, melted
Honey for drizzle
Preheat oven at 350°F.
In a large bowl, stir together flour, salt and rosemary.
Mix in eggs and oil until well combined to form a dough.
(*If you find the dough too dry, add a little bit of water, not more than a tablespoon).
Roll out dough between 2 sheets of parchment paper until ⅛ inch thick.
Remove top piece of parchment paper. Place bottom parchment paper with dough on it on a baking sheet.
Cut dough with a knife or pizza cutter into 2 inch squares.
Place a thin slice of fig on each square and carefully press it into the dough.
Brush fig squares with melted butter and lightly drizzle with honey (this will caramelize the fig and make it shine).
Bake for 11-13 minutes until golden brown.
Cool and serve.