Cooking Index - Cooking Recipes & IdeasFresh Fig Focaccia (4 PTS) Recipe - Cooking Index

Fresh Fig Focaccia (4 PTS)

Serves: 9 people

Recipe Ingredients

1   Dry yeast (about 2 1/4 teaspoons)
1 cup 237mlWarm water (100°to 110°)
2 tablespoons 30mlOlive oil - divided
1 tablespoon 15mlHoney
1 teaspoon 5mlGrated orange rind
1/2 teaspoon 2.5mlSalt
2 3/4 cups 171g / 6ozAll-purpose flour - divided
  Cooking spray
9   Fresh figs (about 10 ounces) - each cut into
  Eighths (about 2 cups), divided
1 tablespoon 15mlTurbinado sugar or granulated sugar
1/2 teaspoon 2.5mlAniseed
  Italian Salad

Recipe Instructions

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

Deborah Madison, Cooking Light, August 2000


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.