Make an olive tapenade: combine the olives, olive oil and capers in a food processor. Process, then transfer to a bowl. Cut the camembert into slices. Rinse the figs and slice into rounds.
Cut the baguette into 4 pieces, then slice each one open. Then spread the tapenade on it and distribute the sliced camembert, the fig rounds and the rocket leaves.
Then close the sandwich.
If you’re short on time, you can use a ready-made tapenade and dried figs.