Fig Focaccia
When we arrived in Vermont to visit my editor for several intensive days of work on this book, she had made the focaccia from her children’s bread book for our lunch. Several days later, when we were winding up, I noticed on the windowsill a pint basket of fresh figs we hadn’t used up, and, remembering how much I loved the sweet fruit-studded focaccias I had had as a child, I suggested we improvise with those figs. So here is the recipe we put together, which celebrates a warm childhood memory reborn in the northern hills of Vermont. It fits right in with our dessert theme in this book of fresh fruits embedded in crusts, and is lovely for breakfast, for tea, or with after-dinner coffee.
