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Oct 16, 2022

Fig and Walnut Flatbread with Caramelized Onions

This Fig and Walnut Flatbread with Caramelized Onions is a tasty combination of sweet and savory flavors baked into a soft and flavorful flatbread. 

Fig and Walnut Flatbread with Caramelized Onions slices on a wooden board.


The flatbread is flavored with rosemary-infused olive oil as well as a bit of finely chopped rosemary, and the topping is an interesting combination of sweet and savory flavors. 

This flatbread is pretty easy to make and some of the components can be prepared in advance, including the infused olive oil and the topping. 

Fig and Walnut Flatbread with Caramelized Onions with one slice cut out.

To prepare the topping, you slice a few dried figs and then soak them in Marsala wine, which is a fortified wine from Sicily. I did not have any Marsala, so I substituted dry sherry, which seemed to work just fine. 

I cooked my onions for the full 20 minutes specified in the recipe and then let them cool in the pan. Next time, I'll probably cook them about half of the time because they continue to cook in the 500 degree F oven and turned quite dark. The photo below is "before baking."

Fig and Walnut Flatbread with Caramelized Onions before baking.

This flatbread is this month's Bread Baking Babes' bread of the month. Our host kitchen is Feeding My Enthusiasms. She found this recipe in the book, More Cooking in the Wine Country by Joanne Weir

After the recipe, be sure to visit the Bread Baking Babes' versions of this bread. 

Fig and Walnut Flatbread with Caramelized Onions oval.

Fig and Walnut Flatbread with Caramelized Onions

Fig and Walnut Flatbread with Caramelized Onions
Yield: 8 servings
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 45 M
This Fig and Walnut Flatbread with Caramelized Onions is a tasty combination of sweet and savory flavors baked into a soft and flavorful flatbread.


For the Dough
  • 55 grams (1/4 cup) extra virgin olive oil
  • 3 sprigs fresh rosemary
  • 7 grams (2 1/2 teaspoons) instant yeast
  • 68 grams + 274 grams (1/2 cup + 2 cups) bread flour
  • 120 grams (1/2 cup) 110 degree F water
  • 1 teaspoon chopped fresh rosemary
  • 120 grams (1/2 cup) water
  • 6 grams (1 teaspoon) salt
For the Topping
  • 6 to 8 dried figs, thinly sliced
  • 1 cup Marsala wine
  • 3 tablespoons extra virgin olive oil
  • 1 red onion, cut into 1/2 inch vertical slices
  • 1 tablespoon sugar
  • 1/2 teaspoon orange zest
  • Salt and pepper
  • 3/4 cup walnut halves and/or large pieces


  1. Heat the 1/4 cup olive oil and steep the rosemary sprigs in it for one hour. Drain and reserve the infused oil.
  2. In the bowl of a stand mixer or a large bowl, mix the yeast, 1/2 cup of flour, and 1/2 cup of water. Let stand for one hour. Add the rest of the flour, the infused olive oil, chopped rosemary, the rest of the water, and the salt. Mix and knead for 7 to 8 minutes. Let rise until doubled, 1 to 2 hours.
  3. In the meantime, prepare the topping. Heat the sliced figs in the Marsala until bubbly around the edges and remove from the heat. Let soak for one hour and then drain.
  4. In a large skillet, heat the 3 tablespoons of olive oil and add the sliced onions and sugar. Cook, stirring regularly, for 15 to 20 minutes. Remove from the heat and stir in the orange zest, salt, and pepper, and let cool.
  5. With a baking stone on the bottom rack, heat your oven to 500 degrees F.
  6. Deflate the dough and form it into a ball. Let sit for five minutes. Shape the dough into a 9 inch by 12 inch oval. Spread with the onions, figs, and walnuts, gently pressing them into the dough.
  7. Let sit, loosely covered, for 10 minutes.
  8. Bake for 12 to 15 minutes. Slice and serve.

Nutrition Facts



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The Bread Baking Babes: 

Feeding My Enthusiasms

A Messy Kitchen

Judy's Gross Eats

Bread Experience

Would you like to comment?

  1. I used sherry as well, a combo of dry and cream. That infused olive oil was delightful!

    1. That sounds good! I didn't want to buy a bottle of something new =)

  2. Your fig and walnut flatbread is lovely! I used marsala cooking wine in mine. I thought the dough was wonderful. So many possibilities.

  3. Lovely glad you used the rosemary infused olive oil and chopped rosemary. The sherry sounds perfect for this bread. The onions only get cooked until soft...mine over cooked a bit in the oven, too, since I didn't pay attention to that part. Glad you enjoyed this one.

    1. Thanks! Yeah, I'm going to have to pay more attention!

  4. I often substitute sherry for Marsala - I don't know why, but it's hard to find here. Your bread is gorgeous!

  5. This is beautiful! (I particularly like the colour of the onions.)

    I too used sherry instead of marsala. (I can't remember the last time we had marsala in the house....)

    1. I think we had it a long time ago for a recipe but then I had to drink the rest myself!


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