For the focaccia with figs and rosemary, first prepare the dough. To do this, put flour in a bowl and press a well in the center. Crumble the yeast into the well, mix with 175 ml lukewarm water 1 tablespoon sugar and some flour from the edge. Cover the pre-dough and let it rise in a warm place for about 15 minutes.
Add the salt, oil and lemon zest to the pre-dough and knead first with the dough hooks from the mixer with your hands until smooth. Cover and let rise in a warm place for about 40 minutes until doubled in size. In the meantime, preheat the oven to 180 °C.
Line a baking sheet with baking paper and knead the dough briefly on a floured work surface and let rest for about 5 minutes. Then roll out to tray size, place on tray and let rise, covered, for another 10 minutes. Press small indentations into the dough with your fingers.
Wash the figs, pat dry and cut into quarters. Spread the quarters on the dough, sprinkle with rosemary and pine nuts. Sprinkle with lemon juice, honey and olive oil.Let the dough rise for another 10 minutes. Then bake in a convection oven at 160 °C for 20-25 minutes until golden brown. Remove the focaccia with figs and rosemary and sprinkle with sugar.