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

4.7

Hands on Time: 10 - 30 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
  • Sugar/Sweetener/Honey
Photo of Fab Fig & Gorgonzola Focaccia
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Fab Fig & Gorgonzola Focaccia?

The preparation time for Fab Fig & Gorgonzola Focaccia with caramelised onions, crunchy pine nuts & a sweet balsamic glaze is between 10 and 30 minutes.

What is the total time required to make Fab Fig & Gorgonzola Focaccia with caramelised onions, crunchy pine nuts & a sweet balsamic glaze?

The total time required to make Fab Fig & Gorgonzola Focaccia with caramelised onions, crunchy pine nuts & a sweet balsamic glaze is between 35 and 50 minutes.

How many servings does Fab Fig & Gorgonzola Focaccia provide?

4 servings

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

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

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?

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

How many calories does Fab Fig & Gorgonzola Focaccia have?

908 calories

How much fat content does Fab Fig & Gorgonzola Focaccia have?

grams

Woolies Products in this dish

Photo of Raw Pine Nuts 100 g

Raw Pine Nuts 100 G

Photo of Ripe & Ready Figs 600 g

Ripe & Ready Figs 600 G

Photo of Ronde de Bordeaux Figs 200 g

Ronde De Bordeaux Figs 200 G

Photo of Berries & Figs 400 g

Berries & Figs 400 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 830