Classic Tuscan Flatbread with Drunken Fig Jam and Caramelized Onions

Classic Tuscan Flatbread with Drunken Fig Jam and Caramelized Onions

Caramelized Onions


2 c. Red Onion

1/2 can of cola


1. Cut onion in half, peel, cut slices.

2. Take saute pan, heat with 1 Tablespoon of Olive oil.

3. Put onions in pan, add a dash of salt and cook until translucent.

4. Deglaze with the cola.

5. Cook until cola is reduced and onions are browned.

Classic Tuscan Flatbread
You can view the complete recipe online at:

1 cup lukewarm water (90°F to 100°F)
2 1/4-ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled
2 1/2 cups (about) all purpose flour
4 tablespoons extra-virgin olive oil
1 tablespoon coarse sea salt

1. Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.

2. Place 2 cups flour in large bowl. Make well in center of flour.

3. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough.

4. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes.

5. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.

6. Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough.

7. Turn out onto floured work surface and shape into 11-inch round.

8. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.

9. Preheat oven to 400F. Press fingertips into dough, creating indentations.

10. Brush with remaining 2 tablespoons oil. Sprinkle with salt.

11. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.

Drunken Fig Jam

You can view the complete recipe online at:

2 lemons
4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
4 cups sugar
3/4 cup brandy or Cognac
1/2 teaspoon coarse kosher salt

1. Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).

2. Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.

3. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.

4. Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands.

5. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.