Figgy Focaccia

Figgy Focaccia Recipe
Photo: Jennifer Davick
Turn this into a pizza by adding grated fontina cheese and sliced dry salami.


Makes 4 to 6 servings
Total time: 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 35 Minutes


1 medium-size red onion
3 tablespoons olive oil, divided
Coarse sea or kosher salt and freshly ground pepper to taste
Plain cornmeal
1 pound bakery pizza dough
8 fresh figs, halved
1 tablespoon fresh rosemary leaves


1. Preheat grill to 350° to 400° (medium-high) heat. Cut onion into 3/4- to 1-inch slices. Brush onion slices with 1 Tbsp. olive oil, and season with sea salt and freshly ground pepper to taste. Grill onion slices, without grill lid, 3 to 4 minutes on each side or until tender and lightly charred.

2. Preheat oven to 425°. Lightly dust work surface with cornmeal. Stretch dough into a 10- to 12-inch oval on work surface. Place dough, cornmeal side down, on a greased baking sheet; drizzle with remaining 2 Tbsp. olive oil. Rub oil into dough. Arrange fig halves and grilled onion over dough, pressing lightly. Sprinkle with rosemary and salt and pepper to taste.

3. Bake at 425° on lowest oven rack 15 to 20 minutes or until golden.

August 2012
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