SWEET FRUITED FOCACCIA RECIPE | BBC GOOD FOOD
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
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 ...
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
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
More about "sweet focaccia recipes"
SALTED HONEY FOCACCIA RECIPE - PUREWOW
From purewow.com
Reviews 5.0
Total Time 15 hours 40 minutes
Calories 321 calories per serving
- 1. Make the Dough: In a large mixing bowl, combine the water and active starter, mixing well with your hands. Add half the flour (eyeballed is fine) and mix well; a few lumps are OK. It will be the consistency of pancake batter. Cover and let sit at room temperature for 30 minutes. 2. After 30 minutes, add the remaining flour and salt. Mix until uniform using your hands. The dough will be quite sticky at this stage; bring it together in the center of the bowl, using a bowl scraper. Cover and leave to rest for 1 hour at room temperature. 3. After the first hour, stretch and fold the dough for 1 minute in the bowl using a bowl scraper or your hands, turning the bowl as you go so it folds from a different direction each time. Cover and rest 1 hour. Repeat this stretching and resting process three more times, for a total of four sets of folds. 4. After the last set of folds, cover the dough in the bowl and transfer to the fridge to ferment overnight, at least 10 hours and up to 14 hours. 5. In the morning, generously oil a 2-inch-deep, 9-by-13-inch metal pan with ? cup of olive oil, spreading it evenly across the bottom and sides of the pan. Gently transfer the dough to the pan using a bowl scraper and fold it over itself once, then, using your fingers, gently press it into a rectangle shape, coming to about 2 inches from the edges of the pan. The oil should pool nicely in the corners and little divots on top of the dough. Cover and place in a warm spot for 1 hour. 6. After 1 hour, you should see some bubbles on top and the dough should have increased its volume by about half. Gently press the dough out further so it reaches the corners of the pan and, using your hands, dimple the surface of the dough. Finish it with a light drizzle of olive oil. Cover, place in a warm spot and proof for 1 hour, or until you see more bubbles forming on the surface. 7. With a rack in the center, preheat the oven to 450?F. When hot, transfer the focaccia to the oven. Bake until golden and bubbly, browning deeply in a few spots, 30 to 40 minutes. 8. Make the Syrup: Meanwhile, in a small saucepan, combine the water with the honey and bring to a simmer over medium-high heat. Turn off the heat and leave in the pot in a warm spot. 9. When the focaccia is done, carefully remove it from the pan using tongs or a spatula and transfer to a cooling rack to continue cooling. With a pastry brush, liberally paint the honey syrup all over the focaccia, giving it two coats. Sprinkle liberally with flaky salt. Cool another 20 minutes before slicing.
NADIYA HUSSAIN COFFEE & WALNUT FOCACCIA | BBC2 FAST ...
From thehappyfoodie.co.uk
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.
When risen, take the dough out and whack all the air out. Sprinkle over the chopped nuts and knead in.
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.
Put the hot water in a bowl with the coffee, stir to dissolve, then add the oil and mix. Drizzle all over the dough and bake for 20 minutes.
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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