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Ahhh, the almighty fig. This is the delicious period of time all over the globe where all varieties are in season. Nothing tastes quite like the sun ripened fig snatched from your neighbor’s yard, but in this recipe series, we recommend buying the amount you need! Or, if you are lucky enough to have your own, sharing is encouraged!

Fig Focaccia

Serves 4


1 large red onion

4 tablespoons Greek olive oil, divided

Coarse sea and freshly ground pepper to taste

Plain cornmeal for dusting

1 pound frozen pizza dough

15 fresh figs, halved


Defrost dough according to package directions.

Preheat grill to medium-high heat. Cut onion into 1-inch slices. Brush onion slices with 1 tablespoon 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.

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 olive oil. Rub oil into dough. Arrange fig halves and grilled onion over dough, pressing lightly. Sprinkle with salt and pepper to taste.

Bake at 425° 15 to 20 minutes or until golden.


The post Fig Focaccia appeared first on The National Herald.

Source: The National Herald
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