Fig and Mascarpone Focaccia

By exdircomp

Ingredients

• •1 teaspoon honey
• •1 package (1/4 ounce) dry yeast (about 2 1/4 teaspoons)
• •1 1/4 cups warm water (105°F), divided
• •2 tablespoons olive oil
• •3 1/4 cups all-purpose flour, divided
• •1 teaspoon kosher salt, divided
• •Cooking spray
• •1/4 cup (2 ounces) mascarpone cheese
• •3 dried figs, quartered
• •1/2 teaspoons olive oil

Preparation

Step 1

PROCEDURE
In a large bowl, dissolve honey and yeast in 1/2 cup warm water in a large bowl; let stand 10 minutes. Add remaining 3/4 cup water and 2 tablespoons oil; stir until blended.

Add 2 3/4 cups flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough onto a floured surface. Knead until smooth and elastic, about 10 minutes; add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F) 1 hour or until doubled in size.

Punch dough down.

Place dough in a 13 by 9-inch baking pan coated with cooking spray. Pat dough to fit pan. Cover and let rise 30 minutes. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or fingertips. Cover and let rise 45 minutes or until doubled in bulk.

Preheat oven to 400°F.

Uncover dough. Spoon small dollops of cheese over all and gently spread. Arrange fig quarters evenly on top. Drizzle 1/2 teaspoon oil over dough. Sprinkle with 1/4 teaspoon salt.

Bake at 400°F for 23 minutes or until browned on bottom and sounds hollow when tapped. Sprinkle with remaining 1/4 teaspoon salt.

Serve warm or at room temperature.