Fig, onion and roasted garlic focaccia

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PREP TIME

25 min

TOTAL TIME

2 hrs 30 min

Serves

8

Fig, onion and roasted garlic focaccia

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.

On peeling garlic:

Nutrition (per serving)

  • Calories
  • 336,
  • Protein
  • 9 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 17 g,
  • Fibre
  • 3 g,
  • Sodium
  • 328 mg.
  • Good source of
  • Iron