INGREDIENTS

INSTRUCTIONS

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 1 1/2 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 1/2 x 15 1/2 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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