Ingredients

Servings 8

• 2 lb all-purpose flour
• 16 dried figs
• 1 ¾ oz fresh yeast
• sugar
• extra virgin olive oil

Preparation

Mix on a pastry board half the flour with the water and half the yeast dissolved in warm water, a little sugar, and a splash of oil. Leave the dough to rise for about 2 hours, covered with a dish towel, in a warm place. Cut the figs into small pieces and soften them in warm water. Prepare on a pastry board the remaining flour and yeast and mix with the figs, a pinch of salt and warm water. Then lay this on top of the mixture prepared previously. Leave to rest some more, then shape the “Schiacciata” in an oven pan greased with oil or clarified pork fat, and with the tip of a knife draw some squares onto the surface of the “Schiacciata”. Leave to rest some more covered by a dish towel for 1 hour. Bake at 400° F for about 40 minutes.