Although you may be less familiar with sweet focaccias, they are very popular in Italy during the summer. They taste fantastic when the fruit is ripe and in season. I got the inspiration for this version with figs and Vin Santo from the September issue of Sale e Pepe, my favorite Italian magazine. I adapted the recipe to American ingredients as follow:
• 500 grams (4 cups; 17.64 oz) bread flour
• 1 tablespoon active dry yeast
• ¾ cup water
• 2 large eggs at room temperature
• 150 grams granulated sugar (2/3 cup; 5.3 oz)
• ¼ cup Vin Santo or other sweet white wine
• 1/4 cup extra-virgin extra virgin olive oil plus 2 tablespoon for the pan
• 1 teaspoon salt
• 12 figs
Oil a 9-inches by 12-inches pan with olive oil.
To make the biga:
Sprinkle yeast over ½ cup of warm water (110°F) in a large stand mixer bowl; let stand until foamy (about 5 minutes). Add 50 grams of flour and mix until combined. Let it rest until it doubles it size (about 30 minutes).
To make the dough:
Add the rest of the flour, half of the sugar, eggs, sweet wine, olive oil and salt.
Mix in stand mixer until the dough pulls away from the sides of the bowl and the dough is soft, shiny and elastic (7-10 minutes).
Let it rest, covered with plastic wrap, until it doubles in size (about 1 to 2 hours).
Scrape dough into the oiled baking pan.
With your fingers, even the dough to a uniform thickness.
Arrange figs on top of the dough and sprinkle with the rest of the sugar. Let the dough rest for 30 minutes more.
Bake for 30 – 35 minutes at 375° F.
Let it cool before serving it. Serve as a dessert or with cheese as an appetizer.