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.
Ingredients
Scale
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)
Instructions
- Assemble Ingredients: Gather the flour, yeast, salt, olive oil, and warm water needed for the dough.
- Mix Dry Ingredients: In a large bowl, combine the flour, yeast, salt, and 2-3 tablespoons of olive oil.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Baking Pan: Lightly oil a 13 x 9 inch baking sheet with sides.
- Shape Dough: Punch risen dough down and transfer into the pan. Use your fingers to press dough evenly across the bottom.
- Second Rise: Cover dough loosely with a kitchen towel and let rise for about 20 minutes until it slightly springs back when pressed.
- Dimple Dough: Use fingertips to poke dimples all over the focaccia surface.
- 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.
- Season: Sprinkle coarse sea salt and cracked black pepper over the assembled focaccia.
- Bake: Preheat oven to 425°F (220°C). Bake focaccia for 20 to 25 minutes until golden brown and cooked through.
- 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
