Fresh Fig Focaccia

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100u0b0 to 110u0b0)
• 2 tablespoons olive oil, divided
• 1 tablespoon honey
• 1 teaspoon grated orange rind
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour, divided
• Cooking spray
• 9 fresh figs (about 10 ounces), each cut into eighths (about 2 cups), divided
• 1 tablespoon turbinado sugar or granulated sugar
• 1/2 teaspoon aniseed

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1 1/2 tablespoons oil, honey, rind, and salt. Lightly spoon flour into dry measuring cups; level with a knife. Stir in 2 1/2 cups flour. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch the dough down, and turn out onto a lightly floured surface. Arrange 2/3 cup figs over dough; gently knead 4 to 5 times or just until the figs are incorporated into dough. Press into a 15 x 10-inch rectangle. Place on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
3. Preheat oven to 400u0b0.
4. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Gently brush dough with 1 1/2 teaspoons oil. Sprinkle surface of dough with remaining figs, gently pressing figs into dough. Sprinkle with sugar and aniseed. Bake at 400u0b0 for 25 minutes or until golden.

yeast, warm water, olive oil, honey, orange rind, salt, flour, cooking spray, fresh figs, turbinado sugar, aniseed

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