Yet another version of Focaccia in 5 using Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day. Filled with sugar and spice, this one is great for breakfast, brunch, as a dessert or sweet treat.
Cinnamon & Sugar Focaccia with raisins & walnuts
2 tablespoons extra virgin olive oil
Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day
1/3 to 1/2 cup brown sugar
2 to 3 teaspoons ground cinnamon
1/4 cup raisins or craisins (plump if they are too dry -- add fruit to water to just a little water & let it set until moisture is absorbed; drain excess liquid)
1/4 to 1/3 cup chopped walnuts, divided use
1/3 to 1/2 cup brown sugar
2 to 3 teaspoons ground cinnamon
1/4 cup raisins or craisins (plump if they are too dry -- add fruit to water to just a little water & let it set until moisture is absorbed; drain excess liquid)
1/4 to 1/3 cup chopped walnuts, divided use
Coarse sugar - about 1 or 2 teaspoons
Powdered Sugar Dip: Mix together 1 cup powdered sugar, 1 teaspoon vanilla and 1 to 2 tablespoons milk
- Preheat a baking stone near the middle of the oven to 425°.
I don't have a baking stone so I use a flat cast iron skillet - Pour 2 tablespoons of olive oil into a 9” square pan and evenly coat the bottom of the pan. Set aside.
- Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece.
- Dust the piece with more flour and quickly shape it into a ball shape by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
- Flatten slightly and then top with sugar, cinnamon, raisins and most (but not all) of the nuts. Pull dough over filling to enclose additions and then twist into a log shape to further enclose mixture.
- Dust with more flour if needed. Pull the twist into a ball shape.
- Using your hands, flatten it into a 1/2” thick round. Place the dough top side down into the cake pan, and move it around a bit to cover it in olive oil. Turn the dough over, cover the pan with plastic wrap, and let it rest for 10 to 15 minutes.
- Use your hands to gently push the dough to the edges of the cake pan. Sprinkle remaining nuts and coarse sugar over the surface and push into the surface.
- Cover the pan with plastic wrap, and allow the focaccia to rest and rise for 20 minutes.
- After the focaccia has rested, use your fingers to stipple the surface of the dough and then place the cake pan on the baking stone in the oven.
- Bake for 25 minutes, or until the crust is medium brown and crisp on the bottom. The baking time will vary according to the focaccia’s thickness.
- Cut into squares or strips and serve warm with Powdered Sugar Dip. This bread is also good toasted; split in half before toasting if desired.
Recipe without photos . . .
Cinnamon & Sugar Focaccia with raisins & walnuts
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day
1/3 to 1/2 cup brown sugar
2 to 3 teaspoons ground cinnamon
1/4 cup raisins or craisins (plump if they are too dry -- add fruit to water to just a little water & let it set until moisture is absorbed; drain excess liquid)
1/4 to 1/3 cup chopped walnuts, divided use
1/3 to 1/2 cup brown sugar
2 to 3 teaspoons ground cinnamon
1/4 cup raisins or craisins (plump if they are too dry -- add fruit to water to just a little water & let it set until moisture is absorbed; drain excess liquid)
1/4 to 1/3 cup chopped walnuts, divided use
Coarse sugar - about 1 or 2 teaspoons
Powdered Sugar Dip: Mix together 1 cup powdered sugar, 1 teaspoon vanilla and 1 to 2 tablespoons milk
Powdered Sugar Dip: Mix together 1 cup powdered sugar, 1 teaspoon vanilla and 1 to 2 tablespoons milk
- Preheat a baking stone near the middle of the oven to 425°.
- Pour 2 tablespoons of olive oil into a 9” square pan and evenly coat the bottom of the pan. Set aside.
- Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece.
- Dust the piece with more flour and quickly shape it into a ball shape by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
- Flatten slightly and then top with sugar, cinnamon, raisins and most (but not all) of the nuts. Pull dough over filling to enclose additions and then twist into a log shape to further enclose mixture.
- Dust with more flour if needed. Pull the twist into a ball shape.
- Using your hands, flatten it into a 1/2” thick round. Place the dough top side down into the cake pan, and move it around a bit to cover it in olive oil. Turn the dough over, cover the pan with plastic wrap, and let it rest for 10 to 15 minutes.
- Use your hands to gently push the dough to the edges of the cake pan. Sprinkle remaining nuts and coarse sugar over the surface and push into the surface.
- Cover the pan with plastic wrap, and allow the focaccia to rest and rise for 20 minutes.
- After the focaccia has rested, use your fingers to stipple the surface of the dough and then place the cake pan on the baking stone in the oven.
- Bake for 25 minutes, or until the crust is medium brown and crisp on the bottom. The baking time will vary according to the focaccia’s thickness.
- Cut into squares or strips and serve warm with Powdered Sugar Dip. This bread is also good toasted; split in half before toasting if desired.
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