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Ficatolla Del Chianti (Sweet Fig Focaccia)

Ficatolla Del Chianti (Sweet Fig Focaccia) comes together with Sponge, Active Dry Yeast, Sugar, Warm Water, and Eggs. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• Sponge
• 2 tsp
• 3 tbsp
• 1 cup
• 2
• 1 3/4 cup
• 2 tbsp
• 1 3/4 cup
• 1 tsp
• 6 tbsp
• 1 lb
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   Stir the yeast and sugar into the warm water in a large mixing or mixer bowl; let stand until foamy, 5 to 10 minutes.

2. 2

   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.

3. 3

   Cover tightly with plastic wrap and let stand until bubbly, about 30 minutes.

4. 4

   Stir the flour and salt into the sponge.

5. 5

   Then beat in the butter, 1 tablespoon at a time by hand, or all at once with the mixer paddle.

6. 6

   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.

7. 7

   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.

8. 8

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

9. 9

   Cover it with a towel, and let it relax for 10 minutes.

10. 10

    Then stretch it again so that it truly covers the sheet.

11. 11

    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.

12. 12

    Baking: Preheat the oven to 400 F. If you are using baking stones, preheat them for 30 minutes.

13. 13

    Bake the focaccia for 15 minutes.

14. 14

    Reduce the temperature to 375 F and continue baking for another 15 minutes, until the top is golden.

15. 15

    Cool for a few minutes in the pan, then remove and cool on a rack.

16. 16

    ISBN 0-688-11197-1