Fresh Fig Focaccia (4 PTS) Recipe - Cooking Index
Fresh Fig Focaccia (4 PTS) Recipe - Cooking Index
| 1 | Dry yeast (about 2 1/4 teaspoons) | |
| 1 cup | 237ml | Warm water (100°to 110°) |
| 2 tablespoons | 30ml | Olive oil - divided |
| 1 tablespoon | 15ml | Honey |
| 1 teaspoon | 5ml | Grated orange rind |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 3/4 cups | 171g / 6oz | All-purpose flour - divided |
| Cooking spray | ||
| 9 | Fresh figs (about 10 ounces) - each cut into | |
| Eighths (about 2 cups), divided | ||
| 1 tablespoon | 15ml | Turbinado sugar or granulated sugar |
| 1/2 teaspoon | 2.5ml | Aniseed |
| Italian Salad |
Dissolve yeast in warm water in a large bowl, let stand 5 minutes. Stir
in 1 1/2 tablespoons oil, honey, rind, and salt. Lightly spoon flour into
dry measuring cups; level with a knife. Stir in 2 1/2 cups flour. Turn
dough out onto a floured surface. Knead until smooth and elastic
(about 10 minutes), add enough of remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover dough and let rise in a warm place (85°), free
from drafts, 45 minutes or until doubled in size. (Press two fingers
into dough. If indentation remains, the dough has risen enough.) Punch
the dough down, and turn out onto a lightly floured surface. Arrange
2/3 cup figs over dough; gently knead 4 to 5 times or just until the figs
are incorporated into dough. Press into a 15 x 10-inch rectangle.
Place on a large baking sheet coated with cooking spray. Cover and let
rise 30 minutes or until doubkd in size.
Preheat oven to 400°.
Uncover dough. Make indentations in top of dough using the handle of a
wooden spoon or your fingertips. Gently brush dough with 1
1/2 teaspoons oil. Sprinkle surface of dough with remaining figs, gently pressing figs into dough. Sprinkle with sugar and aniseed.
Bake at 400° for 25 minutes or until golden. Yield: 9 servings.
Menu Suggestion: Serve with Italian Salad
CALORIES 205(16% from fat); FAT 3.6g (sat 0.5g, mono 2.3g,
poly 0.5g); PROTEIN 4.5g; CARB 39.1g; FIBER 2.4g; CHOL 0mg; IRON 2.1mg;
SODIUM 131mg; CALC 19mg
Source:
Deborah Madison, Cooking Light, August 2000
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