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
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