How To make Apple Focaccia
1 sm apple; cored and quartered
2 c flour; plus about 2 t for k
1/4 ts cinnamon
1 tb sugar; or 2 t honey
1 ts yeast
1/4 ts salt )
1/3 c hot water; or a bit more
1/3 c raisins
QUELLE:
1 - erfasst am: 15.07.1998
Filling: 4 medium apples
Juice of 1/2 lemon Pinch white pepper Pinch cloves Pinch cardamon Pinch nutmeg Pinch ginger 1 t. vanilla extract 1/4 C. sugar or honey
1/4 C. brown sugar 1 t. cornstarch :
(2 t
if using honey instead of sugar)
Glaze: 2 T. apricot jam 1 t. water
Dough: Process quartered apple in food processor for about 20 sec; transfer to a separate bowl.
Add 2 C. flour, cinnamion, sugar or honey, yeast and salt if desired to food processor; process 5 seconds. Add processed apple; process for additional 5 seconds. With processor running, gradually add 1/3 C. hot water through feeder tube. Stop machine and let dough rest about 20 seconds. Continue processing and adding water gradually through feeder tube until dough forms a soft ball and sides of bowl are clean. Pulse 2 or 3 more times.
Sprinkle raisins and 1 T flour onto clean surface. Turn dough onto surface and knead for about 1 minute to incorporate raisins. Add flour if dough is very sticky.
Lightly flour inside of plastic bag. Plac dough in bag, seal and let rest for 15 to 20 minutes in a warm, dark place.
Roll dough into a circle 12 to 14 inches in diameter. Lay in oiled (ack! use spray or parchment paper!) skillet or a baking dish. Cover with a kitchen towel and set aside in a warm place while you prepare filling. Preheat oven to 400 degrees.
Filling: Core and slice apples paper thin. Sprinkle lemon juice over apple slices. Add remaining filling ingredients and mix well.
Spoon filling into dough. Bake for 20 minutes, then rotate pan 180 degrees. Reduce oven temperature to 375 degrees, and bake for an additional 20 minutes, or until apples are browned. Cool in pan for 5 minutes. Remove from pan and cool thoroughly on wire rack.
Glaze: In a small saucepan, melt jam or preserves. Add water, and bring to a boil, stirring vigorously. Brush glaze over apples and serve. Serves 8 to 10. Prepare it a day in advance to give flavors a chance to meld
Recipe by: Net
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How To make Apple Focaccia's Videos
Focaccia - No Mixer – Bruno Albouze
Learn how to make this fantastic focaccia using the poolish/liquid starter method. The taste of Italy ????
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Apple Almond Cream Focaccia
This dessert focaccia, smeared with almond butter cream, topped with thin apple slices, drizzled with maple syrup, sprinkled with crushed almonds then dusted with cinnamon is an enjoyable treat for a Sunday brunch. Recipe on my blog:
Apple & Caramel Brioche | Richard Bertinet | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Caramelised Apple and Calvados Brioche by master of dough @richardbertinet. A festive sweet treat to share (or eat by yourself... we don’t judge).
Share your creations using #gozneykitchen #gozneydome #gozney #teamgozney
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
#italianfood #italiancooking #focaccia #easy
Claire Saffitz Makes Soft & Crispy Focaccia | Dessert Person
Watch Claire Saffitz make soft & crispy focaccia, a recipe from her cookbook, Dessert Person. Not only is the recipe forgiving, making it a great introduction to breadmaking for novice bakers, it's incredibly versatile and serves as the perfect accompaniment to any meal (hello, soup weather!). You might be surprised to see just how easy it is to make a tall, fluffy, light focaccia.
#ClaireSaffitz #DessertPerson #Focaccia
Special Equipment:
Instant-read thermometer
Stand mixer
Scale
Standard half-sheet pan (18x13 inches)
Ingredients:
1 (1/4 oz / 7g) envelope active dry yeast
6 cups bread flour (24oz / 780g)
2 tablespoons Diamond Crystal kosher salt (0.6oz / 17g)
1/2 cup extra-virgin olive oil (5oz / 110g), plus 1/4 cup for topping plain focaccia and more for oiling hands
Optional toppings
Flaky salt, for sprinkling the top
Video Breakdown:
0:00 Start
0:15 Intro to Focaccia
0:43 Show Intro / Animation
1:00 Dessert Person
2:00 Ingredients/Special Equipment
3:20 Mix The Dough
4:57 First Rise
6:09 Fold & Proof
8:13 Prepare Toppings
10:10 Dimpling & Baking
13:59 Taste Test / Outro
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar