Fig, Onion and Roasted Garlic Focaccia

Serves 8


Halfway between bread and pizza, this focaccia is delicious with a bowl of soup or served as an appetizer.
  • 1 cup warm water
  • 8-g pkg active dry yeast
  • 1 tsp granulated sugar
  • ¼ cup olive oil
  • 1 tsp flaked sea salt
  • 2½ cups all-purpose flour
  • 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


  1. Pour water into bowl of a stand mixer fitted with a dough hook. Stir in yeast and sugar. Let stand until frothy, about 10 minutes.
  2. Beat in ¼ cup oil and 1 tsp salt at medium speed for 1 minute. Gradually beat in flour until dough forms a smooth ball, 3 to 4 minutes.
  3. Spray a medium bowl with oil. Transfer dough to bowl. Lightly spray top of dough with oil and cover with a damp tea towel. Let stand in a warm place until dough doubles in size, about 1 hour.
  4. Preheat oven to 400° F. Toss onions with garlic and 1 tbsp oil on a baking sheet until coated. Bake in centre of oven, flipping halfway through, until soft, for 20 minutes. Let cool.
  5. Oil a 12 × 16-inch baking sheet and line with parchment paper. Roll out dough on a floured surface to a 12 × 16-inch rectangle. Transfer to prepared sheet, pressing down to fill sheet.
  6. Brush with remaining oil, then sprinkle with onions, garlic, figs, goat cheese, rosemary and 1 tsp salt. Cover with the damp tea towel and let stand for 20 more minutes.
  7. Bake until golden, 30 minutes.
There are 35 harvest recipes, including one for a gorgeous, casual Thanksgiving spread, in the October issue of Chatelaine. Our sister magazine stands behind each one with its Triple Tested Guarantee.

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