Instructions: Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1 1/2 tablespoons of the oil, honey, orange rind and salt. Lightly spoon flour into dry measuring cups; 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), 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; gently knead four to five 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 30 minutes or until doubled in size.

Heat oven to 400 degrees.

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 for 25 minutes or until golden.

NOTES : Some focaccia are made with grapes, but figs make a delightful alternative. Serve plain, with thin slices of Parmesan cheese, or toasted for breakfast. If fresh figs arent available, you can use dried figs.

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