My fig tree is bursting with ripe fruit. Breakfast, lunch and dinner consist of gobbling them up before the birds do: Figs in my yogurt, figs in my smoothie, figs on toast with almond butter and a drizzle of honey. Figs in my salad, figs in my ice cream, figs with quinoa and roasted veggies. I’m figging out over here! I brought some to the office, thinking I could pawn them off on the coworkers but to my surprise most of them have never seen or tasted a fresh fig! Yes, these are the same figs that are in a Fig Newton (I think) but I’m pretty sure that doesn’t count as eating a fig. My favorite way to eat them (besides right off the tree) is roasted with goat cheese, all caramelized and savory. This fococcia is not just for fig lovers, the toppings are so versatile. If you’re not feeling figgy, try olives or sun-dried tomatoes, some roasted vegetables or just a bunch of fresh herbs.
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Step 1
Heat a bit of butter and olive oil in a small pot. Thinly slice the onion and place them into the pot with salt, pepper, rosemary and generous pinch of sugar.
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Step 2
Mix half of the caramelized onion and 2 ounces of goat cheese into the dough. Let it rise as directed.
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Step 3
Slice the figs.
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Step 4
Finish the dough with the toppings. I brushed the figs with a bit of balsamic vinegar.
For the Focaccia Dough
2 teaspoons active dry yeast
1 teaspoon sugar
1 1/2 cups lukewarm water
2 tablespoons olive oil, plus 1 to 2 tablespoons for drizzling
2 cups whole-wheat flour
1 2/3 to 1 3/4 cups) all-purpose flour, plus additional as needed for kneading
1 3/4 teaspoons salt
2 ounces goat cheese
1/2 an onion, caramelized
1 tablespoon chopped fresh rosemary
For the Topping
10 or so fresh figs, sliced
1/2 an onion, caramelized
2 ounces goat cheese
1/2 a tablespoon fresh rosemary
Directions
Heat a bit of butter and olive oil in a small pot. Thinly slice the onion and place them into the pot with salt, pepper, rosemary and generous pinch of sugar. Let this caramelize on low heat until fragrant and translucent. Next make the dough: I followed this recipe and mixed half of the caramelized onion and 2 ounces of goat cheese into the dough. Cover dough with the toppings and bake.