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Sea Salt Fig Focaccia with Rosemary and Lavender


What is soup, if not a means with which to dunk something comforting and cozy- something that soaks up all the liquid, leaves you with that perfect sweet and salty bite, and completes the meal? Here I give you: Sea Salt Fig Focaccia with Rosemary and Lavender


Grill the Onions


Preheat grill pan.


Slice onion into 3/4-inch slices. Brush onion slices with one tablespoon olive oil, and season with sea salt to taste.


Grill onion slices three to four minutes on each side, or until softened and lightly charred.

Prepare the Focaccia


Preheat oven to 425 degrees Fahrenheit. Lightly dust work surface with cornmeal.


Stretch dough into a 10- to 12-inch oval on work surface. Place dough, cornmeal side down, on a greased baking sheet; drizzle with remaining two tablespoons olive oil. Rub oil into dough.


Arrange figs and grilled onion over dough, pressing lightly. Sprinkle with rosemary, lavender, fine yet encompassing drizzle of honey, and salt to taste.


Bake at 425 degrees Fahrenheit on lowest oven rack 15 to 20 minutes or until golden.