Fig and Toasted Fennel Focaccia

Dissolve 1 packet of dry yeast in 1 cup of warm water.

Allow this to stand for 5 minutes. Stir in
1 1/2 T olive oil
2 T honey
1/2 tsp salt

Add and stir to form a ball
2 1/2 c bread flour

Turn the dough onto a floured surface. Knead until smooth and elastic (5 to 10 minutes), adding more flour as needed to keep from sticking to your hands. Drizzle some more olive oil into your palm and coat the dough (which you should form into a ball). Place in large bowl and cover with plastic wrap. Allow the to rise in a warm place for about 45 minutes, until it is doubled in size.

While the dough is rising, toast
1 - 1 1/2 T of fennel seeds
Punch the dough down and turn, again, onto a floured surface. Spread it out a bit and push the 8 or 9 fresh figs (sliced into eighths) into it, kneading just enough to work them in. Sprinkle the fennel seed evenly over the top and, again, just push the dough around working the seeds in. Place the dough onto an oiled baking sheet and spread it into a rectangle, almost covering the entire sheet. Cover and set aside to rise for another 30 minutes.

Preheat the oven to 400 F. Before placing the baking sheet in the oven, sprinkle granulated sugar (about a 1 tsp) and some coarse salt over the top. Bake for 25 minutes, or until golden.

Serve with a salty cheese or meat and a salad.