Cinnamon Focaccia Recipe Food Recipe For Shrimp

CINNAMON FOCACCIA

Steps:

• In a mixing bowl, combine 2 cups flour, yeast and salt.
• Add water and oil; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat.
• Cover and let stand for 10 minutes.
• Press dough into 2 greased 12-inch pizza pans.
• Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts.
• Let stand 10-15 minutes.
• Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.
• Combine powdered sugar and enough cream to achieve a glaze consistency. Drizzle over warm bread.

CABOT SERIOUSLY SHARP SHRIMP FOCACCIA

Steps:

• Food Processor Method - Place the focaccia dough ingredients into a food processor with a dough blade attached. Turn on low setting until the dough ingredients combine and form a ball.
• Stand Mixer Method - Combine Focaccia Dough ingredients, except 2 1/2 cups flour, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Using a dough hook, gradually add remaining flour and knead for 5 to 7 minutes until smooth and elastic.
• Place dough ball in a lightly oiled bowl and turn to oil top. Cover with plastic wrap for 30 minutes or until dough doubles in size. Dough is ready when you stick 2 fingers in it and the indentations remain. This is referred to as 'ripe.'
• Place dough on a lightly oiled sheet pan and press down to fit the shape of the pan. With a fork, poke holes all over the dough.
• In a bowl, combine the 3 Oil Baste ingredients. NOTE: This can be made in advance. Brush this 'baste' over top of dough and spread out the basil and garlic mixture. Sprinkle with sea salt.
• Place in a preheated 400 degrees F oven for 20 minutes and/or the dough is brown on bottom. Remove & cool.
• Cut focaccia into 24 pieces. Spread each piece with the sun dried tomato spread. Place on each piece 1 teaspoon sliced pecans, 2 pieces of artichoke hearts, 2 black olive halves, 1 shrimp and place a cheese strip down the middle of the focaccia.
• Place the Seriously Sharp Shrimp Focaccia pieces under the broiler until cheese starts to melt.
• Remove and serve.

CABOT SERIOUSLY SHARP SHRIMP FOCACCIA

Steps:

• Food Processor Method: PLACE the focaccia dough ingredients into a food processor with a dough blade attached. Turn on low setting until the dough ingredients combine and form a ball.Stand Mixer Method: COMBINE Focaccia Dough ingredients, except 2½ cups flour, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Using a dough hook, gradually add remaining flour and knead for 5 to 7 minutes until smooth and elastic. PLACE dough ball in a lightly oiled bowl and turn to oil top. Cover with plastic wrap for 30 minutes or until dough doubles in size. Dough is ready when you stick 2 fingers in it and the indentations remain. This is referred to as 'ripe.' PLACE dough on a lightly oiled sheet pan and press down to fit the shape of the pan. With a fork, poke holes all over the dough. COMBINE the 3 Oil Baste ingredients in a bowl. NOTE: This can be made in advance. Brush this 'baste' over top of dough and spread out the basil and garlic mixture. Sprinkle with sea salt. PLACE in a preheated 400°F oven for 20 minutes and/or the dough is brown on bottom. Remove & cool. CUT focaccia into 24 pieces. Spread each piece with the sun dried tomato spread. Place on each piece 1 teaspoon sliced pecans, 2 pieces of artichoke hearts, 2 black olive halves, 1 shrimp and place a cheese strip down the middle of the focaccia. PLACE the Seriously Sharp Shrimp Focaccia pieces under the broiler until cheese starts to melt. Remove and serve. Happy Holidays from The Clever Cleaver Brothers®!

CINNAMON FOCACCIA

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes. , Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.

CINNAMON FOCACCIA

Steps:

• In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes.
• Bake at 350 degrees F for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.

CINNAMON FOCACCIA

Steps:

• In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes.
• Bake at 350 degrees F for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.

SWEET FRUITED FOCACCIA

Steps:

• Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
• Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
• Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough - this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using - this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.