What are the main ingredients in Fab Fig & Gorgonzola Focaccia?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Fab Fig & Gorgonzola Focaccia?

Calories: 908, Carbs: 119 grams, Fat: grams, Protein: 30.7 grams, Sugar: 62.5 grams, Salt: 1299 grams

How do I prepare Fab Fig & Gorgonzola Focaccia?

LET’S GET PREPPY: Preheat the oven to 200°C. Place a large roasting tray in the oven to heat up. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion. HAPPY ONION TEARS: Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion. MISS FOCACCIA: Turn the oven to the grill setting or the highest temperature. Slide the focaccia bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Carefully remove the bases from the oven, leaving the tray inside to keep hot. ASSEMBLE THE GOODS: Time to assemble! Flip the bases onto the other side and rub with the smashed garlic cloves (discarding the garlic when complete). Spread a layer of cranberry sauce over the garlicky base, crumble over the gorgonzola, and top with the caramelised onions and fig quarters. Slide the focaccias back onto the hot tray and bake for 6-8 minutes until the gorgonzola is slightly melted and the bases are crispy and golden. SERVICE, CHEF!: Serve your fig, gorgonzola, and caramelised onion focaccia topped with the fresh green leaves, toasted pine nuts, and drizzles of balsamic glaze (to taste). Totally divine!

What should be prepared from my kitchen to make Fab Fig & Gorgonzola Focaccia?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

Fab Fig & Gorgonzola Focaccia

It’s fig season and we’re celebrating with the most delectable fig and gorgonzola focaccia, topped with toasted pine nuts, caramelised onions, a balsamic drizzle, and fresh green leaves. This quick and easy veggie delight will have you coming back for more…

Fab Fig & Gorgonzola Focaccia

with caramelised onions, crunchy pine nuts & a sweet balsamic glaze

Hands on Time: 10 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Cranberry Sauce
Figs
Focaccia Base
Focaccia Bases
Garlic Clove
Garlic Cloves
Gorgonzola
Green Leaves
Onion
Onions
Pine Nuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Sugar/Sweetener/Honey

Serves 1

LET’S GET PREPPY
Preheat the oven to 200°C. Place a large roasting tray in the oven to heat up. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion.
HAPPY ONION TEARS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion.
MISS FOCACCIA
Turn the oven to the grill setting or the highest temperature. Slide the focaccia base onto the heated tray and par bake for 3-5 minutes until lightly golden. Carefully remove the base from the oven, leaving the tray inside to keep hot.
ASSEMBLE THE GOODS
Time to assemble! Flip the base onto the other side and rub with the smashed garlic clove (discarding the garlic when complete). Spread a layer of cranberry sauce over the garlicky base, crumble over the gorgonzola, and top with the caramelised onions and fig quarters. Slide the focaccia back onto the hot tray and bake for 6-8 minutes until the gorgonzola is slightly melted and the base is crispy and golden.
SERVICE, CHEF!
Serve your fig, gorgonzola, and caramelised onion focaccia topped with the fresh green leaves, toasted pine nuts, and drizzles of balsamic glaze (to taste). Totally divine!

Pine Nuts - 10g
Onion - 1
Focaccia Base - 1
Garlic Clove - 1
Cranberry Sauce - 30ml
Gorgonzola - 75g
Figs - 3
Green Leaves - 20g
Balsamic Reduction - 20ml

Download the Recipe

Serves 2

LET’S GET PREPPY
Preheat the oven to 200°C. Place a large roasting tray in the oven to heat up. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion.
HAPPY ONION TEARS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion.
MISS FOCACCIA
Turn the oven to the grill setting or the highest temperature. Slide the focaccia bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Carefully remove the bases from the oven, leaving the tray inside to keep hot.
ASSEMBLE THE GOODS
Time to assemble! Flip the bases onto the other side and rub with the smashed garlic cloves (discarding the garlic when complete). Spread a layer of cranberry sauce over the garlicky base, crumble over the gorgonzola, and top with the caramelised onions and fig quarters. Slide the focaccias back onto the hot tray and bake for 6-8 minutes until the gorgonzola is slightly melted and the bases are crispy and golden.
SERVICE, CHEF!
Serve your fig, gorgonzola, and caramelised onion focaccia topped with the fresh green leaves, toasted pine nuts, and drizzles of balsamic glaze (to taste). Totally divine!

Pine Nuts - 20g
Onion - 1
Focaccia Bases - 2
Garlic Clove - 1
Cranberry Sauce - 60ml
Gorgonzola - 150g
Figs - 6
Green Leaves - 40g
Balsamic Reduction - 40ml

Download the Recipe

Serves 3

LET’S GET PREPPY
Preheat the oven to 200°C. Place a large roasting tray in the oven to heat up. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion.
HAPPY ONION TEARS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 10-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion.
MISS FOCACCIA
Turn the oven to the grill setting or the highest temperature. Slide the focaccia bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Carefully remove the bases from the oven, leaving the tray inside to keep hot.
ASSEMBLE THE GOODS
Time to assemble! Flip the bases onto the other side and rub with the smashed garlic cloves (discarding the garlic when complete). Spread a layer of cranberry sauce over the garlicky base, crumble over the gorgonzola, and top with the caramelised onions and fig quarters. Slide the focaccias back onto the hot tray and bake for 6-8 minutes until the gorgonzola is slightly melted and the bases are crispy and golden. You may need to do this step in batches.
SERVICE, CHEF!
Serve your fig, gorgonzola, and caramelised onion focaccia topped with the fresh green leaves, toasted pine nuts, and drizzles of balsamic glaze (to taste). Totally divine!

Pine Nuts - 30g
Onions - 2
Focaccia Bases - 3
Garlic Cloves - 2
Cranberry Sauce - 90ml
Gorgonzola - 225g
Figs - 9
Green Leaves - 60g
Balsamic Reduction - 60ml

Download the Recipe

Serves 4

LET’S GET PREPPY
Preheat the oven to 200°C. Place a large roasting tray in the oven to heat up. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion.
HAPPY ONION TEARS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 12-15 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion.
MISS FOCACCIA
Turn the oven to the grill setting or the highest temperature. Slide the focaccia bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Carefully remove the bases from the oven, leaving the tray inside to keep hot.
ASSEMBLE THE GOODS
Time to assemble! Flip the bases onto the other side and rub with the smashed garlic cloves (discarding the garlic when complete). Spread a layer of cranberry sauce over the garlicky base, crumble over the gorgonzola, and top with the caramelised onions and fig quarters. Slide the focaccias back onto the hot tray and bake for 6-8 minutes until the gorgonzola is slightly melted and the bases are crispy and golden. You may need to do this step in batches.
SERVICE, CHEF!
Serve your fig, gorgonzola, and caramelised onion focaccia topped with the fresh green leaves, toasted pine nuts, and drizzles of balsamic glaze (to taste). Totally divine!