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Spread 1 tablespoon of the oil on a baking sheet.
Place dough in the middle, turn it to coat with oil and press out evenly into a rectangle about 8x12-inches.
Cover with a clean kitchen towel and let sit until slightly puffed, about 45 minutes.
To grill bread, prepare a grill for medium heat cooking, leaving half the grill with no heat under it.
Cut dough into 4 equal pieces and sprinkle with thyme.
Press figs, onion and garlic into dough. Drizzle with remaining 1 tablespoon oil and sprinkle with salt and pepper.
Place dough pieces on grill grates away from heat, close the grill lid and cook, turning bread frequently, until browned underneath and cooked through, about 20 minutes.
To bake bread, preheat the oven to 425°F.
Keep dough on baking sheet in a single piece and top as directed above.
Bake until lightly browned and cooked through, and the figs begin to release their juices, about 20 minutes. Serve warm or at room temperature.