• 3 1/2 cups all-purpose flour, divided
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 cup water
• 2 tablespoons vegetable oil
• 1 egg
• 2 cups diced dried California figs
• 3 tablespoons olive oil
• Pinch of salt

• 2 baskets fresh California figs
• 1 cup brown sugar
• 1 cup red wine
• 1 1/2 pounds Cambazola cheese, rind removed

Combine 1 cup flour, sugar, salt and yeast; mix together well. Heat water and vegetable oil until warm (105°F) and stir into yeast mixture along with egg, until moistened, and then mix for 2 minutes more. Add 1-3/4 cups flour, a little at a time, and continue mixing until dough pulls away from sides of bowl. Turn onto floured surface and knead in remaining 3/4 cup flour and, finally chopped figs. Cover and let rest for 5 minutes.

Arrange on greased baking sheet and roll out into a 12-inch circle. Cover with oiled plastic wrap and let stand in warm place for 30 minutes. Remove plastic wrap and poke with a fork or skewer at 1-inch intervals; drizzle with olive oil. Bake at 400°F for 17 to 27 minutes until golden brown.

Meanwhile, for topping, coarsely chop figs; turn into saucepan; add brown sugar and wine. Simmer until thickened to jelly-like consistency; remove from heat and cool. Place Cambazola in food processor bowl along with cooled fig mixture; pulse until smooth. Spread on focaccia and bake at 400°F for about 10 minutes or until brown. Cool; cut into pieces and enjoy.