Dried Fruit Focaccia Recipes

FOCACCIA WITH DRIED FRUIT AND ROSEMARY

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.

GRAPE-AND-ROSEMARY FOCACCIA

Steps:

• In a medium bowl, toss grapes with 1 tablespoon olive oil; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk together flour, water, both raisins, and yeast with a mixer on medium speed until combined. Cover with plastic wrap, and let stand in a warm place until doubled in volume and bubbling, about 2 hours.
• Add salt to bowl. Switch to dough-hook attachment and mix on low speed for 5 minutes. Increase speed to medium, and mix for 30 seconds. (Dough should be loose and sticky.)
• Turn dough out onto a well-floured surface using a dough scraper. Fold bottom edge of dough up toward the center and pat gently to deflate. Fold top edge down toward the center, and pat gently. (Folds should overlap slightly.) Repeat with left and right sides, tapping off excess flour as you work. (Dough will be difficult to handle, but try not to incorporate too much flour.) Gently flip dough into a large bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Turn dough out onto a well-floured surface, and repeat folding process. Transfer dough to bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Place a pizza stone on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to 425 degrees for a convection oven or 450 degrees for a conventional oven for at least 45 minutes. Alternatively, if not using a pizza stone, preheat oven 15 minutes before baking.
• Pour 1/3 cup oil into a 13-by-17-inch rimmed baking sheet, coating entire surface. Turn out dough onto baking sheet, coating bottom with oil. Dip fingertips in olive oil to prevent them from sticking, and push dough out toward edges of baking sheet. Cover with plastic wrap, and let stand for 45 minutes, pressing dough toward edges occasionally.
• Scatter grapes over top and sprinkle with sanding sugar and rosemary. Top should be well oiled; if necessary, drizzle with up to 1 tablespoon olive oil.
• Bake in lower third of oven or on preheated pizza stone, rotating halfway through, until bottom is golden brown, 30 to 40 minutes. Immediately slide focaccia out of baking sheet onto a wire rack. Drizzle with any oil left in pan; sprinkle with flaky salt. Let cool slightly. Serve warm or at room temperature.

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.

DRIED CHERRY FOCACCIA (FROM ECCE PANIS)

Steps:

• Combine the cherries and raisins in a deep bowl, barely cover with water and soak for two to three hours, or until plumped. Drain well, reserving one and a quarter cups of the soaking water, and spread the fruit on paper towels to dry off a bit.
• Combine one cup of the reserved soaking water with the honey and place in the freezer until very cold; a few ice crystals are all right.
• Put the remaining quarter-cup of soaking water in the medium-sized bowl of an electric mixer and add the yeast. When the yeast dissolves and foams, stir in the chilled soaking water, orange zest and salt. If using a heavy-duty mixer with a dough hook, add three-and-a-quarter cups of flour. If using a household mixer with two beaters, add three-and-a-half cups of flour.
• Beat the dough on low speed until very elastic, smooth and shiny, forming a single mass around the beater. This will take 12 to 20 minutes depending on the mixer. The dough will eventually climb the beaters of household machines and must be pushed down repeatedly with a wooden spoon. When ready, it will be soft, wet and slightly sticky.
• Remove the beaters and knead in the butter by hand, then knead in the drained fruits. Put the dough in a lightly buttered shallow bowl, cover tightly with plastic wrap and refrigerate until thoroughly chilled, at least eight hours but preferably overnight. Dough may be held for 36 hours before the next step.
• Line a large flat pan or two cookie sheets with parchment and sprinkle generously with cornmeal. Divide the dough into two rounds and roll each on a lightly floured board until three-eighths-of-an-inch thick. Place the rounds on the prepared baking sheet and allow them to rise, covered with plastic wrap, until they are puffy and hold an impression when dented with a fingertip, about an hour. Meanwhile, beat the egg yolks with the cream and set aside.
• Heat the oven to 400 degrees. Use the fingertips to gently pockmark the surfaces of the rounds, then brush with the glaze and sprinkle with sugar. There may be glaze left over.
• Bake for 10 minutes, reduce the heat to 375 and bake 20 to 30 minutes more, or until richly browned. Invert on racks to cool, then turn glaze side up and dust with confectioners' sugar.