Focaccia with figs and candied onions {vegan}

Bon je crois que vous aurez compris mon amour pour la focaccia, et particulièrement en mélange sucré-salé comme avec cette focaccia figues. C’est le genre de plat parfait qui contente tout le monde, served with a salad, des tomates cerises et quelques dips de légumes,

c’est le repas parfait des soirs de flemme !

En tous cas si vous avez un robot pour faire la pâte à votre place c’est à l’aise blaise (expression qui vous donne surement une ptite idée de mon âge !). Bref la focaccia c’est l’Italie direct dans votre assiette et en plus on en fait ce qu’on veut, proof is the thousand and one versions (no i'm just exaggerating !) that is already on the blog, as the blueberry focaccia, with asparagus, with zucchini or to mushrooms (I pass and the best !). Shame and woe to you if you have never tried homemade focaccia, it is therefore time for you to repair this error of course, and why not for tonight eh ?!

Focaccia with figs and candied onions {vegan}

POUR 6-8 PEOPLE

400 g brown wheat flour
150 g refreshed sourdough or 1/2 fresh yeast cube
225 grams of water
40 g d’huile d’olive
5 g de sel
3 tablespoons of olive oil
4 onions
1 cane sugar
5-6 fresh figs
1 small bunch of rosemary
Olive oil
You gros sel pig

Mix the flour and water together, knead at speed robot 1 or by hand 3 minutes then add the sourdough (or yeast), salt, the oil
Knead 10 minutes to obtain an elastic dough.
Form a ball, put it in a salad bowl, cover with a towel and let rise 2-3 hours.
Chop the onions and sweat them with the sugar and olive oil, over low heat, covered, for 15 minutes stirring.
Transfer the dough to two baking sheets and roll it out, being careful not to overwork it.
Poke holes with your fingers all over the surface then leave to rest 30 minutes in a warm place.
Preheat the oven to 210°.
Add the pickled onions on top, figs cut in half, rosemary and coarse salt then oil the surface.
Bake 30 minutes and enjoy warm