Ficatolla des Chianti

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Here is a foccacia from Carol Field's book.

x-posted to Bread-Bakers

 

JoAnn

 

* Exported from MasterCook *

 

Ficatolla del Chianti - Sweet Fig Foccacia

 

Recipe By : Italy in Small Bites - Carol Field

Serving Size : 8 Preparation Time :0:00

Categories : Breads Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

**Sponge**

2 teaspoons active dry yeast

3 tablespoons sugar

1 cup warm water -- 105-115°

2 large eggs -- room temperature

1 3/4 cups all-purpose flour -- unbleached

plus

2 tablespoons all-purpose flour -- unbleached

**Dough**

1 3/4 cups all-purpose flour -- unbleached

1 teaspoon sea salt

6 tablespoons unsalted butter -- room temperature

**Topping**

1 pound fresh figs (or dried-soaked) -- sliced

1/3 cup turbinado sugar

plus

1 tablespoon turbinado sugar

 

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

 

Posted to Veg-Recipe and Bread-Bakers 4/99 by JoAnn Pellegrino

 

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