Fig and Gorgonzola Flatbread

Although the end result will make you look like a culinary rockstar, this Fig and Gorgonzola Flatbread recipe is [albeit time consuming] relatively easy.  The caramelize onions and the fresh figs add a sweet counterpoint to the funkiness of the Gorgonzola cheese.  The colors are amazing too, violet, emerald, sky blue, all atop the toasted background of flatbread.

Give yourself two hours because you will have to give the dough and hour to rise and the onions will take another 20 minutes to caramelize, though these can be done at the same time.  If you don't have the time or the patience for making dough, you can buy puff pastry of even pizza dough to expedite the dish.

Flatbread Dough (From Bobby Flay):

  • 1 1/2 cups warm water (105 to 110 degrees F)
  • 1/2 teaspoon active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive or canola oil, plus more for bowl

"Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired."

Fresh Fig and Gorgonzola Flatbread

Fig and Caramelize Onion Topping:

  • 2 yellow onions, cut julienne and caramelize (see instructions below)
  • 1 cup crumbled Gorgonzola
  • 8-10 fresh figs, cut into quarters
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh Thyme
  • Salt & Pepper


If you are making your own dough, begin there.  Once you have about 20 minutes left of proofing, begin to caramelize the onions.  Place the julienne onions into a pan over medium-low heat with a tablespoon of olive oil.  Do not add any salt or pepper yet.  Cook them down for about 20 minutes, stirring often, until they have browned completely and are soft.  Once they are finished, add the thyme and salt and pepper to taste.

Preheat the oven to 400.  Roll out the dough into the size of your sheet pan and place inside it.  Brush the dough with the other tablespoon of olive oil and sprinkle with salt.  Top with the onions, the Gorgonzola, and the sliced figs.  Place in the middle of the oven and bake until the dough is crisp, about 16-22 minutes.

Fig and Gorgonzola Flatbread hot out of the oven

AuthorDave and Amy Koch
CategoriesBaking, Recipes