DRIED-FRUIT FOCACCIA
Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 17-by-12-inch bread
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cherries and raisins with the boiling water; let soak for 10 to 15 minutes. Drain fruit, reserving 2 cups of the soaking liquid; set fruit aside. Add 1/4 cup olive oil to the soaking liquid. In the bowl of an electric mixer fitted with the dough hook, combine the flour, granulated sugar, yeast, salt, and cinnamon; mix just to combine. With mixer on low speed, add reserved fruit and soaking liquid. Mix until the fruit is evenly distributed but the dough is still tacky, about 3 minutes.
- Turn out dough onto a lightly floured work surface, and knead for 1 minute. Pour 1/2 cup olive oil onto a 17-by-12-inch rimmed baking sheet, coating the bottom completely. Place the dough on top of the oil, and use your hands to spread it out as much as possible without tearing (it doesn't have to fit the pan). Cover the dough loosely with plastic wrap, and continue to pat and press the dough toward the edges. Set pan in a warm place, and let rest, pressing out the dough every 10 minutes until it fills the pan, about 45 minutes. Let rest until doubled in size, about 1 hour. Meanwhile, place a baking stone on the floor of the oven. Preheat oven to 425 degrees
- Using your fingers press dimples into dough. Drizzle dough with remaining 1/4 cup olive oil, and sprinkle evenly with sanding sugar. Set the baking sheet directly on the stone and bake, rotating sheet halfway through, until focaccia is deep golden brown on top and bottom, 35 to 45 minutes. Immediately slide the focaccia onto a cutting board to cool. Use a pizza wheel or a serrated knife to cut bread into triangles, and serve warm. Focaccia can be kept at room temperature, wrapped in plastic, for 2 to 3 days.
SWEET FRUITED FOCACCIA
Combine pillowy focaccia with the spiced fruit flavours of a tea loaf to create this tear & share bake, perfect with a Christmas Day cuppa
Provided by Barney Desmazery
Categories Snack
Time 45m
Number Of Ingredients 8
Steps:
- Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
- Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
- Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough - this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using - this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.
Nutrition Facts : Calories 226 calories, Fat 2 grams fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
DRIED CHERRY AND GOLDEN RAISIN SWEET FOCACCIA
Steps:
- In a bowl combine the cherries, the raisins and the water, let the fruit soak for 10 minutes, or until it is softened, and drain the mixture, reserving 1 cup of the liquid. In a small saucepan heat the reserved liquid over low heat until it is lukewarm. In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the granulated sugar in the warm liquid for 5 minutes, or until the mixture is foamy, add the flour, the salt, 1/4 cup of the brown sugar, the cinnamon, and the butter, and combine the dough well. Knead the dough with the dough hook for 2 minutes, or until it is soft and slightly sticky, transfer it to a lightly floured surface, and knead in the fruit mixture, patted dry, until it is incorporated thoroughly. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
- Dimple the dough, making 1/4-inch-deep indentations with your fingertips, and sprinkle it with the remaining 1/4 cup brown sugar. Bake the focaccia in the bottom third of a preheated 400°F. for 30 to 35 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.
FOCACCIA WITH DRIED FRUIT AND ROSEMARY
If you've only had savory focaccia, you're in for a treat. This sweet version is an original twist on dessert and also makes a delicious breakfast or snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Place dough on a lightly floured work surface; sprinkle with dried fruit and rosemary. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour (2 hours for store-bought dough).
- Preheat oven to 350 degrees. Coat an 11-by-17-inch rimmed baking sheet with oil and 4 tablespoons butter. Transfer dough to sheet, stretching it to fit as much as possible (if dough springs back, let rest 20 minutes and repeat). Brush dough with 1 tablespoon butter. Cover with plastic wrap; let rest 30 minutes (1 1/2 hours for store-bought dough).
- Remove plastic. Use your fingertips to poke "dimples" in dough. Bake until golden brown, 30 to 35 minutes. Brush with jam. Transfer to a wire rack to cool. Serve warm or at room temperature. (To store, keep at room temperature, up to 2 days.)
- Instead of dried fruit and rosemary, try 1 1/2 cups of nuts (with a dash of cinnamon) or chocolate or a tablespoon of finely grated lemon zest.
Nutrition Facts : Calories 333 g, Fat 12 g, Fiber 2 g, Protein 5 g
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SWEET FOCACCIA WITH DRIED FRUIT RECIPE - COOK'S HIDEOUT
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Reviews 12Servings 8Cuisine American, ItalianCategory Bread, Breads, Snack
- In a bowl, combine dried cherries, raisins and boiling water. Set aside to soak for 10~15 minutes. Drain the fruit and reserve the soaking liquid. Set the fruit aside.
- In a mixing bowl, combine the flour, sugar, yeast, salt and cinnamon; mix until combined. Add ½ cup of the soaking liquid, soaked fruit and 1tbsp olive oil. Mix till the fruit are evenly distributed. Dough will be quite tacky.
- Brush 2tbsp olive oil in a 8" round pan. Transfer the dough into the pan and spread it out as close to the side as possible.
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- In a large bowl, combine the cherries and raisins with the boiling water; let soak for 10 to 15 minutes.
- Drain the fruit, reserving 1 cup of the soaking liquid; set the fruit aside., Add 2 tablespoons of the olive oil to the soaking liquid; set aside., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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