Fig Foccacia

The ancient Italian bread 'focaccia' is thought to be named for the words for 'focus' or 'hearth' in Latin and Greek.This bread delights with slices of fresh fig bathed in a lemon-sugar mixture and baked until crisp. Crème fraiche is the finale.

Recipe Ingredients:

1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
1 1/4 teaspoons salt
3 cups bread flour
1 cup warm water
1/4 cup olive oil
6 ripe figs, thinly sliced
1 fresh lemon, juice squeezed and peel grated
2 teaspoons granulated sugar

Crème fraiche for accompaniment

Cooking Directions:

1. Lightly grease or oil a large mixing bowl; set aside.
2. Add warm water (105 to115°F / 40°C to 45°C) to a small bowl; sprinkle yeast over surface of water. Add 2 tablespoons olive oil (reserve remainder) and stir. Allow mixture to sit for about 5 minutes or until yeast foams.
3. Meanwhile combine flours and salt in a large mixing bowl. Add yeast mixture. Stir for 2 minutes, or until well combined. The dough should be a bit sticky and pull away from sides of bowl. Add more flour if necessary.
4. Lightly flour a flat surface, place dough onto surface, kneading for 1 minute. Roll dough into a ball; place into prepared (large) bowl. Cover with plastic wrap; allow to rise for 1 hour at room temperature until doubled in size.
5. Remove dough from bowl; knead it once more on a lightly floured surface. Return dough to bowl, cover and allow to sit for another 10 minutes.
6. Cut dough into 6 pieces and shape into balls. Lightly flour a rolling pin and roll dough into small rounds. Let dough rounds sit for another 10 minutes.
7. In a medium bowl combine fig slices, juice and grated peel from lemon with sugar. Brush focaccia with remaining 2 tablespoons olive oil. Fan fig slices on top of each focaccia.
8. Bake in 425°F (220°C) oven for 20 minutes, or until focaccia is golden brown. Cool and cut into wedges. Serve topped with crème fraiche.

Makes 6 servings.