“Focaccia” with figs

Today we taste the foccaccia with figs. This has the consistency and flavor of the bread, it is less sweet and you can prepare it with fresh figs with both the dry ones soaked for half an hour in water and rum. I, also given the season, I used fresh ones!
Great for breakfast, but also with raw ham  in a starter.    

Ingredients

• Bread dough (with 3 OZ sugar)
• 5 fresh figs
• 1 tablespoon of honey and three water
• 1 tablespoon of oil to grease the pan

Oven: 350° F
Time: ½  hour + rising

For this cake you can prepare a bread dough, but not putting the salt, but 3 OZ (80 grams) of sugar and following the usual recipe.
If you have little time you can prepare yourself for the bread dough ready thet found in the supermarket. Roll it out with a rolling pin adding a little of the 3 OZ (80 grams) of sugar and fold it back on itself and roll back until the sugar is all incorporated, continue until all the sugar is over.
Take a pan, roll out the dough and let stand half an hour in the oven with the light turned on.
Peel the figs and cut them in half, sprinkle with a little sugar.
Spent half an hour mashed the figs  inside the dough, then by pressing with a fork.
Preheat the oven to 180 ° C and let it heat.
In a small saucepan over low heat, melt the honey with 3 tablespoons of water and then brush it on the surface of the cake with a brush.
Put the pan in the oven with a cup with water for 30 minutes. If you see that the surface is too dry brush with diluted honey.
Once it has cooled remove from the pan and let cool on a wire rack.

See the recipe in printable PDF