Fig And Mascarpone Focaccia

• 1 teaspoon honey
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/4 cups warm water (100u0b0 to 110u0b0), 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 teaspoon olive oil

1. 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. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out 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 (dough will feel sticky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
3. Punch dough down. Place dough in a 13 x 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 size.
4. Preheat oven to 400u0b0.
5. Uncover dough. Spoon small dollops of cheese over dough. Gently spread cheese over dough. Sprinkle fig quarters evenly over cheese. Drizzle 1/2 teaspoon oil over dough. Sprinkle with 1/4 teaspoon salt. Bake at 400u0b0 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.

honey, yeast, warm water, olive oil, flour, kosher salt, cooking spray, mascarpone cheese, olive oil

Taken from www.myrecipes.com/recipe/fig-mascarpone-focaccia (may not work)