BLUEBERRY FOCACCIA
Steps:
- Brush a 9-by-13-inch rimmed baking sheet with 1 tablespoon of the olive oil. On a lightly floured work surface, roll the dough into an 8-by-12-inch rectangle. Transfer the rolled dough to the prepared pan and brush the top with the remaining tablespoon olive oil. Cover with a piece of plastic wrap and set aside in a warm, draft-free place until puffed and doubled in size, 2 hours.
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the sugar and cinnamon. Sprinkle half of the cinnamon sugar over the risen dough. Place the blueberries on top and press gently into the dough. Sprinkle the berries with the remaining cinnamon sugar and the salt.
- Bake for 20 to 25 minutes, until golden brown around the edges and cooked through. Remove the focaccia from the pan to a wire rack to cool.
- Cut into squares and serve warm or at room temperature.
CRANBERRY CHICKEN FOCACCIA
"This recipe takes chicken to new heights. Combining some of our favorite ingredients, it's a real hit with everyone I serve it to. Try it; you'll love it!" Charlene Chambers - Ormond Beach, FL
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- With fingers, carefully loosen skin from each chicken breast to form a pocket. Place thyme sprigs under the skin and sprinkle with salt and pepper. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°., Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and slice chicken. Place the cranberries, orange segments and sugar in a small food processor; cover and process until blended., Layer bread bottom with cheese, lettuce, cranberry mixture, chicken and pecans; replace top. Cut into six wedges.
Nutrition Facts : Calories 363 calories, Fat 11g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 628mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein.
CRANBERRY FOCACCIA
Most folks are familiar with herbed focaccia. But this slightly sweet version features dried cranberries and pumpkin pie spice. -Veronica Gantley, Norfolk, Virginia
Provided by Taste of Home
Time 50m
Yield 1 loaf (12 pieces).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Cover and let rest for 10 minutes. Shape into a 14x10-in. rectangle and place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Sprinkle with cranberries and brown sugar. Bake at 400° for 10-15 minutes or until golden brown. Remove to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 225mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY FOCACCIA
If you Don't plan on serving this right away, wrap foccacia in foil and freeze in a plastic freezer bag. When ready to serve, defrost on counter. Place in preheat 375F oven for 8-10 minutes, or until warm. So Delicious!!
Provided by Chef mariajane
Categories Yeast Breads
Time 45m
Yield 14-18 slices
Number Of Ingredients 14
Steps:
- DOUGH: Combine warm water and sugar in a large bowl. Sorinkle yeast over mixture Let stand until foamy, about 10 minutes.
- Stir in next 7 ingredients. Add 2 1/2 cups flour, stirring to combine. Stir in additional flour a bit at a time to make a soft dough. Knead 10 minutes by hand on a lightly floured surface or 5 minutes in mixer on low speed.
- Place dough in a lightly buttered or oiled large bowl, Cover bowl with plastic wap and let rise until doubled in volume about 1 hour,.
- Punch down dough on a lightly floured surface. Knead in cranberries. Shape onto a flat round about 8-inches in diameter. Place on a parchement-lined baking sheet. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes.
- Preheat oven to 375°F.
- TOPPING:.
- Gently brush with melted butter and sprinkle with coarse sugar.
- Bake in preheated oven for 40-45 minutes, or until golden, Remove from baking sheet and cool on a wire rack.
Nutrition Facts : Calories 201.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 16.6, Sodium 382.8, Carbohydrate 32.2, Fiber 1.3, Sugar 8, Protein 4.1
CRANBERRY FOCACCIA
What a delicious focaccia this is - the taste is so wonderful with the cranberries, I hope you enjoy it as much as we did -
Provided by Chef mariajane
Categories Yeast Breads
Time 45m
Yield 14-18 slices
Number Of Ingredients 14
Steps:
- DOUGH: Combine warm water and sugar in a large bowl. Sprinkle yeast over mixture. Let stand until foamy, about 10 minutes.
- Stir in next 7 ingredients. Add 2 1/2 cups flour, stirring to combine. Stir in additional flour a bit at a time to make a soft dough. Knead 10 minutes by hand on a lightly floured surface or 5 minutes in a mixer on low speed.
- Place dough in a lightly buttered or oiled large bowl. Cover bowl with plastic wrap amnd let rise until doubled in volume, about 1 hour.
- Punch dough down on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8-inches in diameter. Place on a parhment-lined baking sheet. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes.
- Preheat oven to 375°F
- TOPPING: Gently brush with melted butter and sprinkle with coarse sugar.
- Bake in preheated oven for 40-45 minutes, or until golden. Remove from baking sheet and cool on a wire rack.
- If you are not serving right away, wrap focaccia well in foil and freeze in a plastic freezer bag. When ready to serve, defrost on counter,. Place in preheated 375F oven for 8-10 minutes, or until warm.
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