Fig, onion and roasted garlic focaccia
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- Prep Time25 mins
- Total Time2 hrs 30 mins
- Makes8 servings
Photo, Erik Putz.
Halfway between a bread and a pizza, this rustic focaccia is delicious next to a bowl of soup or served as an appetizer before dinner.
Ingredients
1 cup warm water
8-g pkg active dry yeast
1 tsp granulated sugar
1/4 cup olive oil
1 tsp flaked sea salt, such as Maldon
2 1/2 cups all-purpose flour
Toppings
3 onions, thickly sliced
1 head garlic, cloves separated and peeled
3 tbsp olive oil, divided
6 figs, quartered
130-g log goat cheese, crumbled
1 tbsp coarsely chopped rosemary
1 tsp flaked sea salt, such as Maldon
Instructions
POUR water into bowl of a stand mixer fitted with a dough hook. Stir in yeast and sugar. Let stand until frothy, about 10 min.
BEAT in 1/4 cup oil and 1 tsp salt at medium speed for 1 min. Gradually beat in flour until dough forms a smooth ball, 3 to 4 min.
SPRAY a medium bowl with oil. Transfer dough to bowl. Lightly spray top of dough with oil and cover with a damp tea towel (not terry cloth). Let stand in a warm place until dough doubles in size, about 1 hour.
PREHEAT oven to 400F. Toss onions with garlic and 1 tbsp oil on a baking sheet until coated. Bake in centre of oven, flipping halfway through, until soft, 20 to 25 min. Let cool.
OIL a 12 × 16-in. baking sheet and line with parchment. Roll out dough on a floured surface to a 12 × 16-in. rectangle. Transfer to prepared sheet, pressing down to fill entire sheet.
BRUSH with remaining 2 tbsp oil, then sprinkle evenly with onions, garlic, figs, goat cheese, rosemary and 1 tsp salt. Cover with same damp tea towel and let stand, 20 more min.
BAKE in centre of oven until golden, 30 min.
Nutrition (per serving)
Calories 336, Protein 9g, Carbohydrates 38g, Fat 17g, Fibre 3g, Sodium 328mg.
Good source of Iron.