Fig, Brie and Caramelised Onion Focaccia
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Cook time: 
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Crispy, golden focaccia topped with sweet fig preserves, golden caramelised onions and creamy Brie cheese.
  • 2 large onions, sliced thinly
  • ¼ cup/60ml olive oil
  • 4 tablespoons butter, unsalted
  • 12 oz jar good quality fig preserves
  • Brie, small wheel, thickly sliced
  • a 2-3 sprigs of thyme or 1 rosemary, optional
  • Focaccia dough
  • ½ cup/118ml cool water
  • 1/16 teaspoon instant yeast or 1/16 teaspoon active dry yeast
  • 1 cup/150g all purpose/plain flour
  • all of the starter
  • ¼cup/60ml lukewarm water
  • ¼ cup/60ml milk, warm
  • 2 teaspoons instant yeast or 2 ½ teaspoons active dry yeast
  • 2 cups/300gall purpose/plain flour
  • 1¼ teaspoons salt
  • 2 tablespoons, olive oil
  1. Caramelise the onions by heating the oil and butter in a large heavy sauté pan on medium heat.
  2. Add the sliced onions and stir to coat with the oil and butter.
  3. Decrease the heat to medium low and cook the onions until soft and gold.
  4. This will take some time.
  5. Stir occasionally to make sure onions are browning uniformly and not burning.
  6. Add the sprigs of rosemary or thyme, if using.
  7. It took me about 30-35 minutes to caramelise the onions.
  8. I cooked them a day ahead and refrigerated them and warmed them up a little before using.
To make the starter
  1. Mix the water and yeast, then add the flour, stirring till the flour is incorporated.
  2. Cover and let rest at room temperature for about 14 hours; the starter will be bubbly.
To make the dough
  1. Combine the starter, water, milk and yeast. Stirring to combine.
  2. Add the remaining dough ingredients, and mix and knead into a soft dough.
  3. Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour.
  4. Gently deflate it, and allow it to rise for another hour; it should have doubled in size from its original volume.
  5. Lightly grease an 18" x 13" rimmed baking sheet (or two 9" x 13" pans) with non-stick vegetable oil spray. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch.
  6. If you’re using the baking sheet, gently pull and shape the dough into a rough rectangle, and pat it into the pan.
  7. As soon as it begins to fight you and shrink back, stop patting.
  8. Let it rest a few minutes and shape it into the corners of the pan.
  9. Divide the dough in half if you're using smaller pans.
  10. Cover the pan and allow the dough to rise for 2 to 3 hours, till it’s very puffy, almost billowy.
  11. Toward the end of the rising time, preheat the oven to 400°F.
  12. Gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not harshly, you don’t want to deflate it too much.
  13. Spritz heavily with warm water, and drizzle with olive oil from the caramelised onions.
  14. Bake the focaccia for about 15 minutes.
  15. Remove from the oven and spread the top with the fig preserve, add the caramelised onions and place the Brie slices over the top.
  16. Return to the oven until the Brie is melted and bubbling, another 10 minutes.
  17. Allow to cool a little before cutting and serving.
Nutrition Information
Serving size: 10 Calories: 450 Fat: 20g Saturated fat: 8g Unsaturated fat: 11g Carbohydrates: 58g Sugar: 18g Sodium: 491mg Fiber: 5g Protein: 11g Cholesterol: 35mg
Recipe by Coffee and Crumpets at