Sunday, May 13, 2007

Dried fruit focaccia

I saw this recipe on Martha Stewart's talk show. It looked really good, but I didn't like the thought of using a whole cup of oil to make focaccia - too many calories. So I decided to alter my standby focaccia recipe (Peter Reinhart's pain a l'ancienne) to get a similar effect without all the oil. I used the same amount of dried fruit as Martha, and used the fruit soaking liquid instead of water in the dough. I also cut the amount of salt in half and added 2 tablespoons of sugar to the pain a l'ancienne dough. I let the dough retard overnight in the fridge, and proceeded with Peter Reinhart's instructions for shaping focaccia. I ended up with a lot of dough, enough to fill a 12 x 17 pan and an 8 x 8 pan. Before baking, I generously sprinkled the dough with sanding sugar.

This bread was delicious - the dried fruit adds a lot of flavor and the sanding sugar adds sweetness and crunch. I will definitely be making this again soon.


Suzanne Lieurance said...

Sounds and looks yummy!

I'll have to try it.

Suzanne Lieurance
Three Angels Gourmet Co.

Freya and Paul said...

This looks really delicious! I love the crunchy sugar topping!

Anonymous said...

This was wonderful!!! Loved it! Mom