Fresh Fig Focaccia

Directions

1. Dissolve yeast in hot water in a large bowl; let stand 5 min. Stir in 1 1/2 Tbsp. of the oil, honey, orange rind and salt. Lightly spoon flour into dry measuring c.; level with a knife. Stir in 2 1/2 c. of the flour. Turn dough out onto a floured surface. Knead till smooth and elastic, about 10 min; add in sufficient of remaining flour, 1 Tbsp. at a time, to prevent dough from sticking to hands, dough will feel tacky.
2. Place dough in large bowl coated with cooking spray, turning to coat top. Cover dough and let rise in a hot place (85 degrees), free from drafts, 45 min or possibly till doubled in size. Press two fingers into dough. If indentation remains, the dough has risen sufficient. Punch dough down, and turn out onto a lightly floured surface. Arrange 2/3 c. figs over dough; gently knead four to five times or possibly just till figs are incorporated into dough. Press into a 15-by-10-inch rectangle. Place on a large baking sheet coated with cooking spray. Cover and let rise 30 min or possibly till doubled in size.
3. Heat oven to 400 degrees.
4. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or possibly your fingertips. Gently brush dough with remaining oil. Sprinkle surface of dough with remaining figs, gently pressing figs into dough. Sprinkle with sugar and aniseed. Bake at 400 degrees for 25 min or possibly till golden brown.
5. NOTES : Some focaccia are made with grapes, but figs make a delightful alternative. Serve plain, with thin slices of Parmesan cheese, or possibly toasted for breakfast. If fresh figs aren't available, you can use dry figs.