SWEET FOCACCIA RECIPES

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SWEET FRUITED FOCACCIA RECIPE | BBC GOOD FOOD



Sweet fruited focaccia recipe | BBC Good Food image

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

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 8

350g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
30g golden caster sugar
1 tsp ground cinnamon
1 tbsp olive oil, plus extra for the bowl and tin
100g mixed dried fruit or raisins
1 tbsp granulated sugar, for sprinkling
1 tsp maple or golden syrup, for brushing (optional)

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, FatContent 2 grams fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium

FOCACCIA WITH SWEET ONION AND CAPER TOPPING RECIPE - NYT ...



Focaccia With Sweet Onion and Caper Topping Recipe - NYT ... image

This is much like pissaladière, the Provençal onion tart. It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.

Provided by Martha Rose Shulman

Total Time 2 hours

Yield 12 to 15 servings

Number Of Ingredients 8

1 recipe Whole-Wheat Focaccia
2 tablespoons extra virgin olive oil
2 large spring onions or white onions (1 1/2 pounds)
Salt to taste
2 tablespoons capers, rinsed and coarsely chopped
2 teaspoons fresh thyme leaves
2 garlic cloves, minced (optional)
Freshly ground pepper

Steps:

  • Mix the focaccia dough as directed and set in a warm spot to rise.
  • Meanwhile, prepare the onion filling. Heat the olive oil over medium heat in a large, heavy lidded skillet. Add the onions and cook, stirring, until they soften, about 5 minutes. Add a generous pinch of salt, the capers, thyme and garlic, and turn the heat to low. Cover and simmer gently, stirring often, for 30 to 40 minutes, until the onions have cooked down and are very soft and lightly colored but not browned. They should taste sweet. Season to taste with salt and pepper and remove from the heat.
  • When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
  • Dimple the dough with your fingertips and spread the onion mixture over the top in an even layer. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown and bits of the onion topping are browned. Let rest for at least 10 minutes before serving, or allow to cool completely.

Nutrition Facts : @context http//schema.org, Calories 97, UnsaturatedFatContent 3 grams, CarbohydrateContent 13 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 181 milligrams, SugarContent 2 grams

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NADIYA HUSSAIN COFFEE & WALNUT FOCACCIA | BBC2 FAST ...
Putting a sweet twist on her favourite loaf, Nadiya Hussain has developed a pillowy, coffee-glazed, walnut focaccia that will take centre stage at your next brunch.
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Total Time 1 hours 45 minutes
  • Start by putting the flour and yeast in a bowl with the sugar and salt and mixing. Make a well in the centre. Add the warm water and mix till you bring the dough together.

    If you are kneading by hand, knead on a lightly floured surface till the dough is smooth and stretchy. Alternatively attach a dough hook to a freestanding mixer and knead on high for 10 minutes. Take the dough out and leave in a greased bowl to rise till double in size.

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    Lightly grease a 25 x 35cm tin or tray. Add the dough and spread the dough into the tin using your fingers to create dimples. It helps to lightly oil your hands to stretch the dough. Cover with greased cling film and leave to rise for 20 minutes in a warm place till the tray looks like it’s been filled.

    Preheat the oven to 200°C/fan 180°C.

    Remove the cling film from the dough. Using fingers, dimple the dough all over.

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    Make the glaze by putting the icing sugar in a bowl. Add the hot water with the coffee and mix.

    As soon as the focaccia comes out of the oven, brush over the icing and it is ready to chop and chomp!

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