Cinnamon Focaccia Recipes Recipe For Shrimp

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 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.

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.