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 as we've done in menu suggestions.
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
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
How to Make It
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 doubled 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.