As the long summer days turn to fall, figs ripen on the trees around me. This is when one of my favorite seasonal ingredients really comes into its own in my kitchen. Figs aren’t just a fleeting seasonal treat; no, they’re a versatile ingredient that weaves together history, culture and creativity and brings deep, rich flavors to your plate.
Whether I’m picking figs from a friend’s backyard or carefully selecting them at the farmer’s market, these fruits offer endless opportunities for sweet and savory creations. Civilizations have been loving figs for thousands of years, with a history that goes back to the Mediterranean and Western Asia. They’re a big deal in many cultures and symbolize abundance and are prized for their culinary value.
Figs are sweet with crunchy seeds with a thin edible skin. I love figs for their delicacy and complexity that’s not too sweet.
Like so many things in life, timing is everything when it comes to figs. A perfect fig is soft to the touch, fragrant and slightly droopy from the stem. Figs don’t ripen after they’re picked like some other fruits so harvesting or buying them at their peak is key. When I’m at the market I look for plump, unblemished figs with a rich earthy aroma. Because they’re so delicate, I handle them with care and plan to use them quickly.
Figs are exciting in the kitchen because they can be eaten as is or be the star of the show in a multi-layered dish. They add a deep contrast to salty and savory ingredients and spark creativity in the kitchen. One of my favorite pairings is figs with prosciutto; the sweetness of the fig is lovely against the saltiness of the prosciutto. Another great combination is figs with goat cheese; the tanginess and creaminess of the cheese is perfect with the figs. That’s why figs are great in fall salads especially with bitter lettuces, crunchy nuts and sharp vinaigrettes.
Figs and balsamic vinegar are a match made in heaven, a culinary experience that’s beautiful and satisfying and will wow your guests. When using figs as a main course I recommend pairing them with rich meats like pork, chicken, duck or steak. You can make a glaze with figs or caramelize them to add deep savory flavors.
On the sweet side, figs really shine in desserts. They’re great in simple tarts or pies and make excellent jams and jellies. Figs are a natural with honey, which allows the fig’s flavors to be the star of the show. I’ve even used fig leaves to make ice cream—the leaves impart a floral, vanilla and coconut flavor that’s wonderful. Beyond the fruit, fig leaves are a hidden treasure of flavor. I’m a big fan of using every part of an ingredient and fig leaves are no exception. They leave a unique aroma when used to wrap fish for grilling, to make dolmas or when infused in creams and custards.
Fig Focaccia with Red Onion Agrodolce and Prosciutto
Serves 10
For the Focaccia:
- 500 grams all-purpose flour
- 10 grams sea salt
- 10 grams sugar
- 10 grams active dry yeast
- 325 ml warm water
- 75 ml extra virgin olive oil (plus extra for drizzling)
- 200 grams fresh figs, quartered
For the Red Onion Agrodolce:
- 2 large red onions (about 300g), thinly sliced
- 50 grams sugar
- 100 ml red wine vinegar
- 50 ml water
- 1 grams salt
- 1 grams black pepper
For the Topping:
- 150 grams prosciutto, thinly sliced
- 50 grams fresh rosemary, finely chopped
- 50 grams sea salt flakes
Prepare the Focaccia Dough:
In a large mixing bowl, combine the flour, sea salt, and sugar. In a separate bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes, or until it becomes frothy. Add the yeast mixture to the flour mixture and mix until the dough begins to come together. Add the olive oil and knead the dough for about 10 minutes until it becomes smooth and elastic. You can do this by hand or using a stand mixer with a dough hook. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Prepare the Red Onion Agrodolce:
In a large skillet, heat a small amount of olive oil over medium heat. Add the thinly sliced red onions and cook until they begin to soften, about 5 minutes. Add the sugar, red wine vinegar, and water to the skillet. Stir to combine. Season with salt and black pepper, then reduce the heat to low. Let the onions cook down, stirring occasionally, until they are caramelized and the liquid has reduced to a syrupy consistency, about 20-25 minutes. Remove from heat and set aside to cool.
Assemble and Bake the Focaccia:
Preheat your oven to 220°C (430°F). Once the dough has risen, punch it down to release the air, then transfer it to a large, lightly oiled baking tray or sheet pan. Spread the dough out evenly, pressing it into the corners with your fingers. Drizzle a little olive oil over the surface of the dough and use your fingers to create dimples all over the top. Evenly distribute the quartered figs across the dough, pressing them gently into the surface. Spoon the red onion agrodolce over the focaccia, spreading it out evenly. Sprinkle the chopped rosemary and sea salt flakes over the top. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Finish with Prosciutto:
Once the focaccia is out of the oven, allow it to cool slightly. Lay the thinly sliced prosciutto over the warm focaccia just before serving, letting it melt slightly into the bread.
Serve:
Cut the focaccia into squares or rectangles and serve warm or at room temperature.
Chef Hari Cameron is a renowned culinary expert, consultant and restaurateur. He has received critical acclaim for his modern farm-to-table approach to cooking and has been recognized for his numerous contributions to the hospitality industry. With a passion for using the highest quality Mid-Atlantic ingredients, Chef Cameron has become a leading voice in today’s culinary landscape.
