Ficatolla del chianti - sweet fig foccacia

8 servings

Ingredients

Quantity Ingredient
**SPONGE**
2 teaspoons Active dry yeast
3 tablespoons Sugar
1 cup Warm water; 105-115_
2 larges Eggs; room temperature
1¾ cup All-purpose flour; unbleached
Plus
2 tablespoons All-purpose flour; unbleached
**DOUGH**
1¾ cup All-purpose flour; unbleached
1 teaspoon Sea salt
6 tablespoons Unsalted butter; room temperature
**TOPPING**
1 pounds Fresh figs; (or dried-soaked),
; sliced
⅓ cup Turbinado sugar
Plus
1 tablespoon Turbinado sugar

Directions

Stir the yeast and sugar into the warm water in a large mixing or mixer bowl; let stand until foamy, 5 to 10 minutes. Beat in the eggs with a wooden spoon or mixer paddle, and stir in the flour in two or three additions by hand or all at once in the mixer. Cover tightly with plastic wrap and let stand until bubbly, about 30 minutes.

Stir the flour and salt into the sponge. Then beat in the butter, 1 tablespoon at a time by hand, or all at once with the mixer paddle. Knead the dough by hand for 6 to 7 minutes on a lightly floured surface or for 3 minutes with the dough hook of the mixer. The dough should be sturdy enough to hold a peak if you pinch it. First Rise: Place the dough in an oiled bowl, cover it well with plastic wrap, and let it rise until doubled, about 1½ hours.

If you are using dried figs, cover them with warm water and soak them for 30 minutes. Drain and pat them dry before using.

Shaping and Second Rise: Stretch the soft, slightly sticky dough out to fit a 10 ½ x 15 ½ inch oiled baking sheet. Cover it with a towel, and let it relax for 10 minutes. Then stretch it again so that it truly covers the sheet. Strew the top with the figs and the turbinado sugar, cover with a towel, and leave to rise until not entirely doubled, about 1 hour.

Baking: Preheat the oven to 400_ F. If you are using baking stones, preheat them for 30 minutes. Bake the foccacia for 15 minutes. Reduce the temperature to 375_ F and continue baking for another 15 minutes, until the top is golden. Cool for a few minutes in the pan, then remove and cool on a rack.

Serves 8 to 10.

Recipe from "Italy in Small Bites" by Carol Field, author of The Italian Baker and Celebrating Italy ISBN 0-688-11197-1 Recipe by: Italy in Small Bites - Carol Field Converted by MM_Buster v2.0l.

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