Dried Cherry Focaccia From Ecce Panis Food

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DRIED CHERRY FOCACCIA (FROM ECCE PANIS)



Dried Cherry Focaccia (From Ecce Panis) image

Provided by Leslie Land

Categories     dessert

Time 5h30m

Yield Two loaves

Number Of Ingredients 14

1 3/4 to 2 1/3 cups dried sour cherries, 9 to 12 ounces (see note)
1 1/3 cups golden raisins, about 8 ounces
1 1/4 cups water (from soaking fruit)
1/4 cup mild honey
1/2 cake fresh yeast, or 1 teaspoon dried yeast
2 tablespoons finely grated orange zest, about 4 small oranges
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, plus flour to dust work surface
2 tablespoons softened butter
Parchment paper and cornmeal for baking sheet
2 egg yolks
1/4 cup heavy cream
1/4 cup turbinado sugar
Confectioners' sugar for dusting

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.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 202 milligrams, Sugar 22 grams, TransFat 0 grams

VANILLA OIL



Vanilla Oil image

Provided by Leslie Land

Categories     easy, condiments

Time 15m

Number Of Ingredients 2

1 cup corn oil
1 Tahitian vanilla bean

Steps:

  • Put the oil in a small saucepan. Split the bean and scrape in the seeds. Cut the pod into one-inch lengths and add.
  • Simmer the oil over very low heat for five minutes. Remove from heat and allow to macerate at least six hours before using.
  • Store the oil in a covered jar, with the pods still in it. The flavor will continue to intensify for a day or so and then remain constant almost indefinitely. Use to grease baking pans, to add flavor to salad dressings (especially for fruit) and as a sauteing medium for vegetables such as carrots, summer squash and new onions.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 30 grams, Carbohydrate 0 grams, Fat 36 grams, Protein 0 grams, SaturatedFat 5 grams, Sodium 0 milligrams, Sugar 0 grams

DRIED CHERRY AND GOLDEN RAISIN SWEET FOCACCIA



Dried Cherry and Golden Raisin Sweet Focaccia image

Categories     Bread     Fruit     Bake     Raisin     Cherry     Winter     Gourmet

Number Of Ingredients 10

2 cups dried sour cherries (about 1/2 pound, available at specialty foods shops)
1 cup golden raisins
2 cups water
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon granulated sugar
3 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

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-FRUIT FOCACCIA



Dried-Fruit Focaccia image

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

2 cups dried cherries
1 cup golden raisins
3 cups boiling water
1 cup extra-virgin olive oil
1 pound 10 ounces (about 5 cups) all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1 tablespoon instant yeast
1 tablespoon coarse salt
1/4 teaspoon ground cinnamon
1/4 cup coarse sanding sugar

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.

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