GRAPE FOCACCIA
Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 14-inch round focaccia
Number Of Ingredients 7
Steps:
- In the bowl of a mixer fitted with the dough-hook attachment, mix together flour and yeast. Add water and mix on medium speed until combined. Cover bowl with plastic wrap; let rise in a warm place until bubbling and doubled in volume, about 2 hours.
- Add salt; attach bowl to mixer fitted with the dough-hook attachment and mix on low speed 3 minutes. Increase speed to medium and mix 30 seconds more (dough should be loose and sticky).
- Using a dough scraper, turn dough out onto a lightly floured surface. Fold bottom edge of dough up toward center of dough and gently pat to deflate. Fold top edge down toward center, slightly overlapping bottom edge; pat gently, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap; let rise in a warm place until doubled in volume, about 1 hour.
- Turn dough out onto a well-floured surface and repeat folding process. Return dough to bowl and cover with plastic wrap; let rise in a warm place until doubled in volume, 1 hour.
- Preheat oven to 450 degrees (425 degrees if using a convection oven) with rack in center lined with a pizza stone, for at least 45 minutes.
- Coat a 14-by-3-inch round cake pan with 1/3 cup oil; turn dough out into pan, coating with oil. With oiled fingertips, push dough out toward edges of pan. If dough starts to retract, cover with plastic and let stand 5 minutes, then continue until it reaches edges of pan. In a bowl, toss grapes with remaining 1 tablespoon oil; arrange evenly on top of dough, gently pressing to adhere. Cover with plastic wrap; let stand 45 minutes.
- Liberally sprinkle dough with flaky salt and sanding sugar. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
- Bake, rotating pan halfway through, until bottom is golden brown, 25 to 30 minutes. Immediately transfer focaccia to a wire rack. Drizzle with any oil remaining in pan; sprinkle again with more flaky salt and sanding sugar. Let cool slightly. Focaccia may be served warm or at room temperature.
FOCACCIA WITH ROSEMARY AND GRAPES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
- Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
- Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
Nutrition Facts : Calories 248, Fat 7 grams, SaturatedFat 1 grams, Sodium 549 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 6 grams, Sugar 9 grams
GRAPE RICOTTA BREAKFAST FOCACCIA
Provided by Food Network Kitchen
Time 30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat oven to 450 degrees F.
- Pour the melted butter on a 12-inch round pizza pan. Place dough on pan and turn to coat with butter. Gently stretch dough to fit pan. Scatter grapes on top of dough and sprinkle fennel over all. Bake in oven, rotating the pan halfway through, until dough is brown and grapes are grapes get juice and reduce in size, 20 to 25 minutes.
- Remove the focaccia from the oven. Drizzle with the honey, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon pepper evenly over all. Let focaccia cool 10 minutes or more before serving. Slice into eight wedges and serve warm or at room temperature with ricotta on the side.
BREAKFAST FOCACCIA WITH GRAPES AND FIGS
Steps:
- To make the dough, sprinkle the yeast over the warm water in a large bowl. Stir to dissolve the yeast and let stand until foamy, about 5 minutes. Stir in 1/4 cup of the olive oil and the salt. Whisk, then stir in the flour 1/2 cup at a time to make a soft dough.
- Turn the dough out onto a lightly floured board and form it into a ball. Put the dough in a lightly oiled large bowl, turning the dough to coat it with oil. Cover the bowl with a damp towel or plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Prepare a medium-hot fire (425°F) in a wood-fired oven or cooker.
- Lightly oil a 12 by 17-inch baking sheet. Place the dough on the pan and stretch to cover as much of the pan as possible. Dimple the top and stretch again. Cover with a towel and set aside to rest for 15 minutes.
- Brush the dough with 3 tablespoons of the orange olive oil and sprinkle on the rosemary and 1 tablespoon of the vanilla turbinado sugar. Gently press the grapes, figs, and candied orange peel into the dough. Dimple the dough again. Cover with a towel to rest for another 15 minutes.
- Sprinkle on the remaining vanilla turbinado sugar and place in the oven. Bake until golden brown, 20 to 25 minutes. Remove from the oven and drizzle with the remaining orange olive oil. Place on a wire rack to cool for 10 minutes, then remove from the baking sheet to further cool. Cut into serving-size squares or rectangles and serve.
- Candied Orange Peel
- Using a vegetable peeler, remove the zest and part of the white pith from the fruit in strips. Cut the peel into 1/8-inch-wide strips. Place in a nonreactive saucepan and cover with the simple syrup. Bring to a low simmer and cook for 15 minutes. Drain and spread on a parchment-lined baking sheet. Toss with the sugar and leave out uncovered overnight to let dry.
- Place in an airtight jar with half of the sugar. Reserve the remaining citrus oil-infused sugar in a separate jar for future use as a garnish or as flavored sugar.
- citrus olive oils
- Some condiment olive oils are a combination of two fruits, the olive and a citrus fruit, that have been pressed together. The process allows all the essential oils of the citrus to join with the oil of the olives. My favorite ones are from the Olive Press in Sonoma, California (see Resources). These finishing oils are wonderful as a baking ingredient, a dressing ingredient, in a marinade, or as a finishing oil simply drizzled over grilled fish or tossed onto plain pasta. They will transform the simplest of foods. Try the Meyer lemon, blood orange, and clementine oils (see Resources).
- vanilla turbinado sugar
- Turbinado sugar is a natural raw cane sugar that has not been bleached or over-processed. It is the result of slowly boiling layer upon layer of sugarcane, which allows the golden chunky crystals to retain their natural molasses and richness of flavor. Use it as an ingredient (especially to sweeten whipped cream) or sprinkle it on cookies or pie crusts. To make vanilla turbinado sugar, place a used vanilla bean pod or two in a jar of turbinado sugar and let stand for about 1 week to infuse the sugar with the vanilla flavor.
BREAKFAST FOCACCIA
Cheese or smoked salmon can turn focaccia into breakfast.
Provided by Florence Fabricant
Categories dinner, appetizer, main course
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare the dough for basic focaccia, setting it to rise as in Step 4, above.
- While the dough is rising, heat the two tablespoons olive oil in a skillet. Add the onion and saute over medium heat until very lightly browned. Set aside.
- Once the focaccia dough has risen and has been placed in the pan ready to bake, as in Step 6 above, spread it with the sauteed onions. Sprinkle with poppy seeds.
- Preheat oven to 500 degrees.
- Bake 20 to 25 minutes, until browned on the bottom and lightly browned on top.
- Remove from the oven and cover with slices of smoked salmon. Stir the sour cream to thin it and using a spoon, drizzle it over the smoked salmon. Cut into squares and serve.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 4 grams
SWEET FOCACCIA WITH FIGS, PLUMS, AND HAZELNUTS
This is only slightly sweet, with three tablespoons of sugar in the dough and another tablespoon of cinnamon sugar sprinkled on top. What I find irresistible about the topping is the flavor of the rosemary-scented oil against the subtle figs and sweet-tart plums, and the nutty crunch of the hazelnuts. I use a small amount of cornmeal in my sweet focaccia dough; look for fine cornmeal, which is sometimes called corn flour.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, snack, breads, appetizer, dessert, side dish
Time 3h50m
Yield 1 large focaccia, serving 12
Number Of Ingredients 18
Steps:
- Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in sugar and flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.
- Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to the sponge in the mixer bowl, along with sugar and olive oil. Add flours (including cornmeal) and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to dough hook and knead on medium speed for 8 to 10 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge with sugar and olive oil. Whisk in all-purpose flour. Add salt, cornmeal and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (coat bowl lightly with olive oil first).
- Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
- Shape the focaccia. Coat a 12-x-17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip parchment over so the exposed side is oiled. Turn dough onto baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
- Preheat oven to 425 degrees after 15 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Combine chopped rosemary and olive oil for the topping in a small pan and heat just until rosemary begins to sizzle. Count to 30 and remove from heat. Swirl olive oil in the pan and pour into a small measuring cup or ramekin. Allow to cool.
- With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Place hazelnut halves in the indentations. Distribute the fruit evenly over the dough and drizzle on the oil and rosemary. Combine the remaining tablespoon of sugar and the cinnamon, and sprinkle evenly over the fruit and dough.
- Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 391 milligrams, Sugar 15 grams
GRAPE AND WALNUT SWEET FOCACCIA
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment proof the yeast with the granulated sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 1/3 cup of the brown sugar, the cinnamon, and the butter, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. 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.
- In a bowl stir together the grapes, the walnuts, and the Marsala and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the remaining 1/3 cup brown sugar and bake it in the bottom third of a preheated 400°F. oven for 30 to 35 minutes, or until it is cooked through and topping is caramelized. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
More about "breakfast focaccia with grapes and figs recipes"
BREAKFAST FRUIT FOCACCIA RECIPE - RECIPELAND.COM
From recipeland.com
GRAPE AND ROSEMARY FOCACCIA - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
FOCACCIA BREAKFAST SANDWICH WITH BACON AND EGG - SIP BITE GO
From sipbitego.com
FOCACCIA WITH ROSEMARY AND GRAPES - FLOURISHING FOODIE
From flourishingfoodie.com
ROSEMARY FOCACCIA WITH STEWED GRAPES AND OLIVES RECIPE
From southernliving.com
GRAPE FOCACCIA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
FOCACCIA WITH GRAPES, ROSEMARY AND GOZITAN SEA SALT - MEIKE PETERS
From meikepeters.com
BREAKFAST FOCACCIA RECIPE - PILLSBURY.COM
From pillsbury.com
FOCACCIA WITH GRAPES - ITALY MAGAZINE
From italymagazine.com
BREAKFAST FOCACCIA RECIPE
From crecipe.com
BREAKFAST FOCACCIA WITH GRAPES AND FIGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FOCACCIA WITH RED GRAPE, GOAT CHEESE, ROSEMARY, AND ... - ANCHORED …
From anchoredbaking.com
FOCACCIA WITH GRAPES AND FRESH ROSEMARY - DELISHABLY
From delishably.com
GRAPE FOCACCIA WITH ROSEMARY – SMITTEN KITCHEN
From smittenkitchen.com
FRESH FIG FOCACCIA RECIPE | MYRECIPES
From myrecipes.com
FIGS & ROSEMARY FOCACCIA WHOLEGRAIN BREAD BAKING VEGAN RECIPE
From tashasartisanfoods.com
GRAPE FOCACCIA RECIPE | BOBBY FLAY | COOKING CHANNEL
From cookingchanneltv.com
SWEET FOCACCIA WITH FRUIT | CUESA
From cuesa.org
{SCHIACCIATA ALL’UVA} TUSCAN GRAPE FOCACCIA RECIPE
From saltandwind.com
GRAPE FOCACCIA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BREAKFAST FOCACCIA - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
GRAPE FOCACCIA RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY AND GRAPE FOCACCIA - KING ARTHUR BAKING
From kingarthurbaking.com
FIG FOCACCIA RECIPE WITH GRUYERE - VALLEY FIG GROWERS
From valleyfig.com
BREAKFAST FOCACCIA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STUFFED FIG FOCACCIA BREAD RECIPE - HOW SWEET EATS
From howsweeteats.com
FIG FOCACCIA | ITALIAN FOOD FOREVER
From italianfoodforever.com
FOCACCIA WITH BLACK GRAPES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CONCORD GRAPE FOCACCIA - BAKE FROM SCRATCH
From bakefromscratch.com
GRAPE & ROSEMARY FOCACCIA RECIPE - BREAKFAST CARE
From breakfastcare.com
FOCACCIA WITH GRAPES AND OLIVES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BREAKFAST FOCACCIA - KENDELLKREATIONS
From kendellkreations.com
LATE SUMMER FOCACCIA WITH GRAPES AND FIGS | FIG RECIPES, FOOD, …
From pinterest.com.au
FOCACCIA WITH FIGS, CARAMELIZED ONIONS, & GORGONZOLA CHEESE
From italianfoodforever.com
GRAPE ROSEMARY FOCACCIA - HAPPY AND HARRIED
From happyandharried.com
TAKE-OUT TUESDAY, FIGGY BLEU FOCACCIA WITH BLEU & GRAPES
From thepaintedapron.com
CONCORD GRAPE AND ROSEMARY FOCACCIA - BAKE SCHOOL
From bakeschool.com
10 BEST FRESH FIG BREAKFAST RECIPES | YUMMLY
From yummly.com
SWEET FOCACCIA WITH GRAPES - MYITALIAN.RECIPES
From myitalian.recipes
BREAKFAST FOCACCIA RECIPES | NAJUMP.COM
FALL IN LOVE WITH GRAPES - RED & BLACK GRAPES FOCACCIA ... - TEENIE …
From teeniecakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love