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
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
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
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
Crab & Apple Appetizer with Herb and Garlic Focaccia Recipe
Crab & Apple Appetizer with Herb and Garlic Focaccia.
With so much flavor variety in each delicious bite, these appetizers will wow your guests and have them asking for more. A guaranteed favorite!
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!
Japanese milk bread #shorts
Full recipe
Apple Focaccia Making
Kinda like an apple fritter, kinda like an apple focaccia
Move over Joe & The Juice. The FOCACCIA TUNA MELT from Mark’s in NYC is ????! #DEVOURPOWER