Pistachio + Almond Frangipane Cheesecake Schiacciata with Figs

Directions

1. Make the schiacciata. In the bowl of a standing mixer fitted with a dough hook, mix the ingredients together for just a minute. Let sit for about 30 minutes to hydrate the flour. After 30 minutes, turn the mixer back on medium-low speed and work the dough until it forms a smooth, cohesive ball. Lightly spray a large bowl with nonstick spray, scrap the dough into the bowl, and cover with a clean kitchen towel. Let rise for an hour.
2. On a lightly floured surface, turn out the risen dough and roll to roughly 9x13 inches. The dough is pretty easy to work with but it will spring back a bit.
3. Take out a 9x13 pan and generously brush with vegetable oil. Transfer the rolled out dough to the pan and using your fingers, stretch the dough so that it covers the whole pan. Let rest while you make the frangipane cheesecake topping and preheat the oven to 400 degrees Fahrenheit.
4. In the large bowl, whisk together the dry ingredients.
5. In the medium bowl, beat together the butter, sugar, citrus, and extracts until light and fluffy. Add in the two eggs, one at a time. It will look a bit curdled and weird but will come together once you add the dry ingredients.
6. Stir the dry ingredients into the butter mixture until thoroughly combined. Using a spoon, dollop the cheesecake mixture throughout the schiacciata dough and use a spatula to evenly smooth across the top. Place the cut figs on top of the filling. Very lightly drizzle the top with a tiny bit of olive oil.
7. Bake until the sides are deeply golden and the frangipane is set in the middle- about 20-25 minutes. Remove and let cool completely before cutting into slabs and serving.