Fresh Fig Focaccia

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* Exported from MasterCook *

 

Fresh Fig Focaccia

 

Recipe By : Deborah Madison, Cooking Light, August 2000

Serving Size : 9 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100°to 110°)

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

Italian Salad

 

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).

 

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover dough and let rise in a warm place (85°), 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 doubkd in size.

 

Preheat oven to 400°.

 

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 400° for 25 minutes or until golden. Yield: 9 servings.

 

Menu Suggestion: Serve with Italian Salad

 

CALORIES 205(16% from fat); FAT 3.6g (sat 0.5g, mono 2.3g. poly 0.5g); PROTEIN

4.5g; CARB 39.1g; FIBER 2.4g; CHOL 0mg; IRON 2.1mg;

SODIUM 131mg; CALC 19mg

 

 

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Per serving: 223 Calories (kcal); 4g Total Fat; (14% calories from fat); 5g

Protein; 44g Carbohydrate; 0mg Cholesterol; 123mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Some focaccias are made with grapes but figs make a delightful

alternative. Serve plain, with thin slices of Parmesan, or

toasted for breakfast. If fresh figs aren't available, you can use dried figs.

 

Nutr. Assoc. : 3188 0 0 0 0 0 0 0 920049 5737 0 0

 

 

* Exported from MasterCook *

 

Italian Salad

 

Recipe By :Mary Creel, Cooking Light, August 2000

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 tomatoes -- cut into 1/2 " thick slices

4 ounces cubed sharp provolone cheese

1/2 cup thinly sliced red onion

1/4 cup light Italian dressing

gourmet salad greens

 

Cut tomato slices in half. Arrange tomatoes, cheese cubes, and onion slices in

a shallow dish. Pour Italian dressing over

vegetables, cover and chill. Serve over gourmet salad greens.

 

Copyright:

" Southern Living Inc. "

 

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Per serving: 13 Calories (kcal); trace Total Fat; (11% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0