Dessert Focaccia Recipes

EASIEST FOCACCIA RECIPE

Steps:

• In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 475 degrees F (245 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
• Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

CINNAMON FOCACCIA

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes. , Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.

FOCACCIA PUGLIESE

Steps:

• Place the flour on the counter in a volcano-shaped mound
• In the middle, add the mashed potatoes, olive oil, bread yeast, salt and finally the lukewarm water bit by bit while you begin to mix the dough by hand
• Mix the dough by hand for about 10 minutes. The final consistency should be similar to that of one's earlobe -- continue to add lukewarm water as necessary
• On a large baking tray, add olive oil and lay the dough out, leaving it to rise under a damp cloth for about 2 hours
• To check if the dough has risen sufficiently, place a small piece of dough in a glass with water. If it floats, then the rising is done
• Cut the cherry tomatoes in half and press them into the surface of the dough
• Add a pinch of salt, oregano and a little bit of olive oil
• Put in the oven at 220C/430F for about 30 minutes

FOCACCIA BARESE THE ORIGINAL RECIPE

Steps:

• Pour the flour into a small bowl and make a hole in the center.
• Crumble the yeast in the center and add a pinch of sugar.
• Slowly pour a little water into the center and using a silicone spatula, mix to incorporate the liquid into the flour. Proceed so little by little. When you reach 2/3 of the water, pour the salt on the edge of the bowl, being careful not to put it directly on top of the yeast. Continue to pour in the water and mix slowly until the liquid is completely absorbed into the dough. The dough must have an elastic consistency and not too liquid.
• Cover the bowl with cling film and let it rise in a mid-warm place.
• When the dough has doubled due to the leavening effect (in my case it took about 1 hour), take the iron pan.
• Turn on the oven at maximum temperature (about 240 C °)
• Pour an abundant layer of olive oil into the pan, then using the spatula greased with oil, gently pour the dough into the pan.
• Grease your fingers with oil and spread the dough with your hands to cover the entire pan.
• Pour few spoons of tomato sauce on the surface and spread it evenly on the surface.
• After washing and drying the cherry tomatoes, split them in half and place them crushed with the peel on top of the focaccia.
• Sprinkle with plenty of oregano and a pinch of salt, then add the olives.
• Finally, fill a glass of warm water, pour about 1 finger of oil, mix and pour over the whole focaccia.
• Bake on the bottom of the oven for 10 minutes at most.
• After this time, lower the temperature to 200 ° C and let it cook for 30 minutes.
• Your focaccia will be ready when, after this time, it is golden on top and crunchy enough on the bottom.

DESSERT FOCACCIA

Steps:

• In the mixer bowl, dissolve the sugar in the water. Sprinkle the yeast over the warm water mixture and let it stand for 10 minutes, until it foams. Combine 3 cups of the flour, salt and cinnamon. Add to the yeast mixture. Slowly turn on the machine and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough in an oiled bowl , cover and set aside to rise for 3 hours. Preheat the grill and preheat the oven to 375 degrees. Punch down the dough, remove it from the bowl onto a lightly oiled 9x13-inch sheet tray. Spread out the dough on the tray. Using your fingertips, make "dimples" in the dough. Using the olive oil, lightly oil the pears and place them on the grill. Meanwhile, mix the honey, mascarpone, and the mint together. Spread this mixture on the dough. Turn the pears and cook for 1 more minute. Top the dough with the grilled pears. Bake for 25 minutes.