Fresh Fig Focaccia

Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 1 1/2 tablespoons of the oil, honey, orange rind and salt.

Lightly spoon flour into dry measuring cups and level with a knife. Stir in 2 1/2 cups of the flour.

Turn dough out onto a floured surface. Knead until smooth and elastic, about 10 minutes. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Dough will feel tacky.

Place dough in large bowl coated with cooking spray, turning to coat top. Cover dough and let rise in a warm place (85 degrees F) free from drafts, 45 minutes or until doubled in size.

Press two fingers into dough. If indentation remains, the dough has risen enough. Punch dough down and turn out onto a lightly floured surface.

Arrange 2/3 cup figs over dough and gently knead 4 to 5 times or just until 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 for 30 minutes or until doubled in size.

Heat oven to 400 degrees F.

Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or 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 F for 25 minutes or until golden.