Focaccia with Figs, Caramelized Onions, and Gorgonzola Recipe

Introduction

This focaccia recipe combines the sweet earthiness of figs with the rich flavor of caramelized onions and tangy Gorgonzola cheese. It’s a perfect balance of savory and sweet on a soft, airy bread base, ideal for entertaining or a special treat 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 (for caramelizing onions)
• 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: In a large bowl, combine the flour, instant yeast, salt, and 2–3 tablespoons of olive oil. Stir to mix.
2. Step 2: Gradually add about half the warm water and stir, then continue adding water until the dough forms a shaggy ball.
3. Step 3: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and pliant.
4. Step 4: Pour 2 tablespoons of olive oil into a large bowl. Roll the dough in the oil to coat all sides, cover with plastic wrap, and place in a warm spot to rise until doubled in size, about 1 to 1.5 hours.
5. Step 5: While the dough rises, caramelize the onions: Heat 3 tablespoons olive oil in a heavy skillet over medium-low heat. Add sliced onions and cook, stirring often, until soft and browned, about 12 to 14 minutes. Cover and set aside.
6. Step 6: Lightly oil a 13 x 9 inch baking sheet. Punch down the risen dough and spread it evenly across the pan using your fingers.
7. Step 7: Cover the dough with a kitchen towel and let it rise for another 20 minutes, or until it slightly springs back when pressed.
8. Step 8: Preheat the oven to 425°F (220°C). Use your fingertips to dimple the surface of the dough completely.
9. Step 9: Drizzle extra virgin olive oil over the dough, turning the pan to let the oil settle into the dimples.
10. Step 10: Evenly scatter the caramelized onions and sliced figs over the dough. Break the Gorgonzola cheese into small pieces and disperse them on top. Sprinkle coarse sea salt and cracked black pepper.
11. Step 11: Bake in the preheated oven for 20 to 25 minutes until golden brown.
12. Step 12: Remove from oven and let cool to room temperature before slicing and serving.

Tips & Variations

• Use honey or balsamic glaze drizzled on top after baking for extra sweetness and complexity.
• Substitute Gorgonzola with goat cheese or feta for a different tangy flavor.
• For a thicker crust, use a smaller baking pan or allow the dough to rise a bit longer before baking.
• Fresh rosemary or thyme sprinkled on top before baking adds a fragrant herbal note.

Storage

Store leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices in a warm oven or toaster oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried figs instead of fresh figs?

Fresh figs provide a soft texture and juiciness that complements the focaccia, but dried figs can be used in a pinch. If using dried figs, soak them in warm water for 10 minutes before slicing and adding to the bread.

How can I make the focaccia more flavorful?

Enhance flavor by adding herbs like rosemary or thyme to the dough or as a topping. Also, using a good quality extra virgin olive oil and allowing the dough to rise fully helps develop deeper flavor and texture.

Focaccia with Figs, Caramelized Onions, and Gorgonzola Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

This delicious focaccia features a fragrant, tender bread base topped with caramelized onions, fresh figs, and tangy Gorgonzola cheese. A perfect combination of sweet, savory, and creamy flavors with a lovely, dimpled golden crust. Ideal as an appetizer, snack, or complementary side dish.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

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

• 1 Large Onion, Peeled & Sliced
• 3 Tablespoons Olive Oil
• Extra Virgin Olive Oil (for drizzling)
• 6 to 8 Fresh Figs, Ends Trimmed & Sliced
• 4 to 5 Ounces Gorgonzola Cheese
• Coarse Sea Salt
• Cracked Black Pepper

Instructions

1. Gather Ingredients: Measure and assemble your flour, oil, salt, yeast, and water.
2. Combine Dry Ingredients: Add everything but the water into a large bowl and stir to combine the dry ingredients and oil.
3. Add Water Gradually: Add half the warm water and stir, then continue gradually adding water until the dough starts to form a shaggy ball.
4. Knead Dough: Turn the dough onto a floured surface and knead using the heels of your hands for about 5 minutes, until smooth and pliant.
5. Prepare for Rising: Oil a large bowl with 2 tablespoons of olive oil and place the dough ball inside, rolling it to coat with oil on all sides.
6. First Rise: Cover the bowl tightly with plastic wrap and a kitchen towel, place in a warm spot such as a sunny windowsill, and allow the dough to 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 12-14 minutes. Cover and set aside.
8. Prepare Baking Sheet: Lightly oil a 13×9 inch baking sheet with sides to prevent sticking.
9. Shape Dough: Punch down the risen dough and transfer it to the prepared pan. Use your fingers to press and spread the dough evenly over the bottom.
10. Second Rise: Cover dough with a kitchen towel and let it rise again for about 20 minutes, or until it dimples when poked.
11. Create Dimples: Use your fingertips to create a series of dimples across the entire surface of the dough.
12. Apply Olive Oil: Drizzle extra virgin olive oil over the dough, gently tilting the pan to let oil sink into the indentations.
13. Add Toppings: Evenly scatter the caramelized onions across the dough, then arrange the sliced figs over the top.
14. Add Cheese & Seasoning: Break the Gorgonzola cheese into small pieces and scatter across the focaccia. Sprinkle coarse sea salt and cracked black pepper evenly over all toppings.
15. Bake: Preheat the oven to 425°F (220°C). Bake the focaccia on the middle rack for 20 to 25 minutes until golden brown and cooked through.
16. Cool & Serve: Remove from the oven and allow to cool to room temperature before slicing and serving to fully enjoy the flavors and texture.

Notes

• Use unbleached all-purpose flour for best texture.
• Gorgonzola can be substituted with other blue cheeses or a mild soft cheese if preferred.
• Ensure onions are caramelized slowly to develop sweetness without burning.
• The second rise after shaping helps create the classic focaccia lightness and airy texture.
• Adjust olive oil quantity to keep the bread moist without making it greasy.
• If warm spots for rising are unavailable, use your oven with the light on to create a warm environment.

Keywords: focaccia, caramelized onions, figs, gorgonzola, Italian bread, savory bread, sweet and savory, olive oil, homemade bread