Fig Focaccia #breadbakers

This dimpled Italian flat bread, with a yummy fig and sweet onion topping  is perfectly crisp on the outside, yet soft and chewy in the middle. 


When I saw the theme for this months Breadbakers , I knew exactly what I was going to make. I love that Wendy from A day in the life on the farm, picked Hearty Fall Breads.

I know I have been talking a lot about my friend Lisa and her fantastic 40 year old fig tree, but if it wasn’t for that tree,  I would not have made this fig Focaccia. I think figs scream fall and what better way to enjoy a fresh fig then baked on top of a beautiful loaf of Focaccia bread?


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Fig Focaccia


2 teaspoons rapid rise yeast
1 cup water
2 tablespoons white sugar
4 cups flour
1 tablespoon sea salt
1/4 cup olive oil
2 tablespoons olive oil
1 small vidalia onion sliced thin
10 figs cut in half
1 teaspoon sea salt
1/2 teaspoon black pepper


In a bowl mixer fitted with a dough hook prove the yeast by adding it to the water and sugar. Let it it for 5-10 minutes until it looks foamy. Turn the mixer on low and slowly add the flour. Once the flour is incorporated add the sea salt and olive oil. Continue to use the dough hook for about 10 minutes or until the dough is smooth and elastic.
Remove the dough from the mixer and put into a oiled bowl turning to coat all of the dough. Place plastic wrap over bowl and allow to rise until doubled in size about an hour. Remove the dough and place on a greased sheet pan form into a round disk. Allow to rest 15 minutes.
In the meantime put the olive oil in a saute pan and caramelize the onions for about 15 minutes over medium heat.
Preheat your oven to 400 degrees
Dimple your dough with your fingers. Brush the surface with more olive oil and add the onions and figs to the top of the bread. Bake on the bottom rack for 15-20 minutes or until golden brown.

Let’s take a look at the other Fall Flavors being shared today


Peace be with you,