Pour the water into a large bowl and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt and flour to make pizza base dough. When the dough is too stiff to stir, turn out onto a floured surface and knead for about 5 minutes. Place into an oiled bowl and cover with a clean towel. Set aside to rise for about 45 minutes.
Place the figs into a small bowl and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
Meanwhile, heat 1 tablespoon of oil in a frying pan over medium heat. Add the onions; cook and stir until they are translucent and soft. Reduce heat to low and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
Preheat the oven to 220 C. Punch down the dough and stretch into a circle about 5mm thick. Place on a lightly greased pizza tin or baking tray. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the base. It will be sparse, but there will be plenty of flavour. Dot with pieces of goat cheese.
Bake for 15 to 18 minutes in the preheated oven, or until the base has turned golden brown at the edges.