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Add a photoServings: 8
Ingredients
- 2 tsp active dry yeast
- 3 Tbsp. sugar
- 1 c. hot water 105-115 F
- 2 lrg Large eggs room temperature
- 1 3/4 c. all-purpose flour unbleached plus
- 2 Tbsp. all-purpose flour unbleached
- 1 3/4 c. all-purpose flour unbleached
- 1 tsp sea salt
- 6 Tbsp. unsalted butter room temperature
- 1 lb fresh figs (or possibly dry-soaked) sliced
- 1/3 c. turbinado sugar plus
- 1 Tbsp. turbinado sugar
Directions
- Stir the yeast and sugar into the hot water in a large mixing or possibly mixer bowl; let stand till foamy, 5 - 10 min. Beat in the Large eggs with a wooden spoon or possibly mixer paddle, and stir in the flour in two or possibly three additions by hand or possibly all at once in the mixer. Cover tightly with plastic wrap and let stand till bubbly, about 30 min.
- Stir the flour and salt into the sponge. Then beat in the butter, 1 Tbsp. at a time by hand, or possibly all at once with the mixer paddle. Knead the dough by hand for 6 to 7 min on a lightly floured surface or possibly for 3 min with the dough hook of the mixer. The dough should be sturdy sufficient to hold a peak if you healthy pinch it.
- First Rise: Place the dough in an oiled bowl, cover it well with plastic wrap, and let it rise till doubled, about 1 1/2 hrs.
- If you are using dry figs, cover them with hot water and soak them for 30 min. 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 min. Then stretch it again so which it truly covers the sheet. Strew the top with the figs and the turbinado sugar, cover with a towel, and leave to rise till not entirely doubled, about 1 hour.
- Baking: Preheat the oven to 400 F. If you are using baking stones, preheat them for 30 min. Bake the focaccia for 15 min. Reduce the temperature to 375 F and continue baking for another 15 min, till the top is golden brown. Cold for a few min in the pan, then remove and cold on a rack.
- Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 363 | |
| Calories from Fat 93 | 26% |
| Total Fat 10.63g | 13% |
| Saturated Fat 5.98g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 312mg | 13% |
| Potassium 230mg | 7% |
| Total Carbs 59.2g | 16% |
| Dietary Fiber 3.4g | 11% |
| Sugars 14.1g | 9% |
| Protein 8.3g | 13% |
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