Best 2 Dried Fruit Focaccia Recipes
**Introducing the Delectable Dried Fruit Focaccia: A Culinary Symphony of Flavors and Textures**
Hailing from the heart of Italy, focaccia is a delectable flatbread that has captured the hearts of food enthusiasts worldwide. This culinary masterpiece is characterized by its golden-brown crust, airy interior, and irresistible aroma. Our journey into the world of focaccia takes an exciting turn with the introduction of dried fruits, adding a burst of sweetness, tanginess, and depth of flavor to this classic bread.
In this comprehensive guide, we present a collection of dried fruit focaccia recipes that cater to diverse tastes and preferences. From the timeless combination of cranberries and walnuts to the exotic symphony of apricots and pistachios, each recipe offers a unique flavor profile that will tantalize your taste buds.
Whether you are a seasoned baker looking to expand your repertoire or a novice cook seeking a new culinary adventure, this article will guide you through the process of creating exceptional dried fruit focaccia. We will delve into the art of selecting the finest ingredients, mastering the delicate balance of flavors, and achieving the perfect texture that makes focaccia truly irresistible.
So, embark on this delightful journey with us and discover the secrets behind crafting the perfect dried fruit focaccia. Let your kitchen be filled with the intoxicating aroma of freshly baked bread as you create these culinary masterpieces that will leave a lasting impression on your palate.
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.
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
Tips:
- Use a variety of dried fruits for a more complex flavor profile. Popular choices include cranberries, raisins, apricots, and cherries.
- If the dough is too sticky, add more flour one tablespoon at a time until it is smooth and elastic.
- Be careful not to overproof the dough, as this will result in a dense, heavy loaf.
- Bake the focaccia in a preheated oven for a crispy crust and a fluffy interior.
- Allow the focaccia to cool slightly before slicing and serving.
Conclusion:
This dried fruit focaccia is a delicious and easy-to-make bread that is perfect for any occasion. With its chewy texture, sweet and tangy flavors, and beautiful appearance, this focaccia is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and unique bread to serve, give this dried fruit focaccia a try.
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