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Ficatolla del Chianti

JPellegrino <gigimfg@ix.netcom.com>
Tue, 13 Apr 1999 15:32:40 -0400
v099.n021.7
Here is a different foccacia...from Carol Field's book.
X-posted to Veg-Recipe list

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 F
   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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