Focaccia With Figs, Caramelized Onions, & Gorgonzola Cheese Recipe

Introduction

This focaccia with figs, caramelized onions, and Gorgonzola cheese is a delightful balance of sweet, savory, and tangy flavors. Perfect for a snack or an impressive appetizer, it’s a treat that’s surprisingly simple to make at home.

Ingredients

• 5 cups all-purpose unbleached flour
• 2 teaspoons instant yeast
• 2–3 tablespoons extra virgin olive oil (plus 2 additional tablespoons to oil bowl)
• 1 teaspoon salt
• 1 3/4 cups warm water
• 1 large onion, peeled and sliced
• 3 tablespoons olive oil
• Extra virgin olive oil, for drizzling
• 6 to 8 fresh figs, ends trimmed and sliced
• 4 to 5 ounces Gorgonzola cheese
• Coarse sea salt
• Cracked black pepper

Instructions

1. Step 1: Measure and assemble your flour, olive oil, salt, yeast, and warm water.
2. Step 2: Add all ingredients except the water into a large bowl and stir to combine.
3. Step 3: Pour in half the water and stir, then continue adding water until the dough forms a shaggy ball.
4. Step 4: Transfer the dough to a lightly floured surface and knead with the heels of your hands for about 5 minutes until smooth and pliant.
5. Step 5: Lightly oil the bottom of a large bowl with 2 tablespoons of olive oil. Place the dough inside and roll it to coat with oil on all sides.
6. Step 6: Cover the bowl with plastic wrap, place it in a warm spot (like a sunny windowsill), and let the dough rise until doubled in size, about 1 to 1 1/2 hours.
7. Step 7: While the dough rises, heat 3 tablespoons of olive oil in a heavy frying pan over medium-low heat. Add the sliced onion and cook, stirring often, until very soft and beginning to brown (about 12 to 14 minutes). Cover and set aside.
8. Step 8: Lightly oil a 13 x 9 inch baking sheet with sides. Punch down the risen dough and transfer it to the pan.
9. Step 9: Use your fingers to press the dough evenly across the bottom of the pan.
10. Step 10: Cover the dough with a kitchen towel and let it rise again for 20 minutes or until it dimples under gentle fingertip pressure.
11. Step 11: Preheat your oven to 425°F (220°C).
12. Step 12: Using your fingertips, dimple the entire surface of the dough, then drizzle olive oil over the top, tilting the pan to help oil settle in the indentations.
13. Step 13: Evenly scatter the caramelized onions over the dough, arrange the sliced figs on top, and break the Gorgonzola cheese into small pieces to scatter as well.
14. Step 14: Sprinkle coarse sea salt and cracked black pepper over the focaccia.
15. Step 15: Bake for 20 to 25 minutes until golden brown. Allow to cool to room temperature before slicing and serving.

Tips & Variations

• For a different flavor profile, try substituting the Gorgonzola with goat cheese or blue cheese.
• If fresh figs are not available, dried figs rehydrated in warm water work well too.
• Adding fresh rosemary to the dough or topping adds a lovely herbaceous note.
• Use a pizza stone for baking to get a crisper bottom crust.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 1 month. Reheat gently in a warm oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and refrigerate it, covered tightly. Allow it to come to room temperature and rise before proceeding with the recipe.

What if I don’t have instant yeast?

You can use active dry yeast instead, but dissolve it first in the warm water and let it sit until foamy before mixing with other ingredients.

Focaccia With Figs, Caramelized Onions, & Gorgonzola Cheese Recipe

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★★★★★

5 from 64 reviews

• Author: Mariam
• Total Time: 2 hours 10 minutes
• Yield: 1 focaccia (about 9x13 inches), serves 8 1x
• Diet: Vegetarian

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Description

This elegant focaccia recipe combines the sweet earthiness of fresh figs and caramelized onions with the creamy tang of Gorgonzola cheese. The soft, olive oil-enriched bread is perfectly dimpled and baked until golden, creating a wonderfully textured flatbread ideal for appetizers, snacks, or light meals.

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Ingredients

Scale 1x2x3x

Dough

• 5 Cups All-purpose Unbleached Flour
• 2 Teaspoons Instant Yeast
• 2 – 3 Tablespoons Extra Virgin Olive Oil (plus 2 Additional Tablespoons to oil bowl)
• 1 Teaspoon Salt
• 1 3/4 Cups Warm Water

Toppings and Additions

• 1 Large Onion, peeled and sliced
• 3 Tablespoons Olive Oil (for caramelizing onions)
• Extra Virgin Olive Oil (for drizzling)
• 6 to 8 Fresh Figs, ends trimmed and sliced
• 4 to 5 Ounces Gorgonzola Cheese, broken into small pieces
• Coarse Sea Salt (to sprinkle)
• Cracked Black Pepper (to sprinkle)

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Instructions

1. Assemble Ingredients: Gather the flour, yeast, salt, olive oil, and warm water needed for the dough.
2. Mix Dry Ingredients: In a large bowl, combine the flour, yeast, salt, and 2-3 tablespoons of olive oil.
3. Add Water Gradually: Pour in half of the warm water and stir, then continue adding the water slowly until the dough forms a shaggy ball.
4. Knead Dough: Transfer dough onto a lightly floured surface and knead with the heels of your hands for about 5 minutes until smooth and pliant.
5. Prepare for First Rise: Lightly oil a large bowl with 2 tablespoons of olive oil. Place the dough in the bowl and roll it around so both dough and bowl sides are coated.
6. First Rise: Cover bowl with plastic wrap and a kitchen towel. Place in a warm spot like a sunny windowsill. Let rise until doubled in size, about 1 to 1.5 hours.
7. Caramelize Onions: While dough rises, heat 3 tablespoons olive oil in a heavy frying pan over medium-low heat. Add sliced onions and cook, stirring often, until very soft and beginning to brown, about 12 to 14 minutes. Cover and set aside.
8. Prepare Baking Pan: Lightly oil a 13 x 9 inch baking sheet with sides.
9. Shape Dough: Punch risen dough down and transfer into the pan. Use your fingers to press dough evenly across the bottom.
10. Second Rise: Cover dough loosely with a kitchen towel and let rise for about 20 minutes until it slightly springs back when pressed.
11. Dimple Dough: Use fingertips to poke dimples all over the focaccia surface.
12. Oil and Top: Drizzle extra virgin olive oil over the dough, allowing it to pool in indentations. Evenly scatter caramelized onions and arrange sliced figs on top. Distribute Gorgonzola cheese pieces across the focaccia.
13. Season: Sprinkle coarse sea salt and cracked black pepper over the assembled focaccia.
14. Bake: Preheat oven to 425°F (220°C). Bake focaccia for 20 to 25 minutes until golden brown and cooked through.
15. Cool and Serve: Remove from oven and allow to cool to room temperature before slicing and serving.

Notes

• Use fresh figs at peak ripeness for the best flavor and sweetness contrast with the savory toppings.
• Gorgonzola cheese adds a creamy pungent flavor; you can substitute with blue cheese if preferred.
• Ensure olive oil is good quality extra virgin for best taste and to keep bread moist.
• Room temperature and humidity affect dough rising times; adjust accordingly.
• This focaccia is delightful served warm or at room temperature alongside salads or charcuterie.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: Focaccia, figs, caramelized onions, Gorgonzola, Italian bread, savory flatbread, olive oil focaccia