Holiday Focaccia
By: Adam Winer
Updated: November 19, 2010
Holiday Focaccia
| Focaccia | |
| 1 | cup warm water (120 to 130°F.) |
| 2 | tablespoons oil |
| 3 | to 3 3/4 cups all-purpose flour |
| 3 | tablespoons sugar |
| 1 | pkg. active dry yeast |
| 1 | teaspoon salt |
| 1 | teaspoon grated lemon peel |
| 1/2 | teaspoon cardamom |
| 1/2 | cup chopped candied cherries or mixed fruit |
| 1/3 | cup coarsely chopped almonds |
| 1/4 | cup dried currants or raisins |
| Topping | |
| 1 | tablespoon butter, melted |
| 2 | tablespoons sugar |
In large bowl, combine water and oil. Lightly spoon flour into measuring cup; level off. Add 1 1/2 cups flour, 3 tablespoons sugar, yeast, salt, lemon peel and cardamom; beat 2 minutes at medium speed. | |
| By hand, stir in cherries, almonds, currants and 1 1/2 cups flour. If necessary, add 1/4 to 3/4 cup additional flour until dough pulls cleanly away from sides of bowl. Cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until doubled in size, 45 to 60 minutes. | |
| Grease cookie sheet. Remove dough from bowl; place on greased cookie sheet. Lightly knead to form round ball. With greased hands, stretch and press dough to form 12-inch round. Brush with melted butter. Prick dough several times with fork. Cover; let rise in warm place until light and doubled in size, 40 to 50 minutes. | |
| Heat
oven to 400°F. Uncover dough; sprinkle with 2 tablespoons sugar. Bake
at 400°F. for 15 to 20 minutes or until golden brown. Remove from cookie
sheet; place on serving tray. Cool 10 minutes; cut into wedges with
pizza cutter or serrated knife. Serve warm. Courtesy: pillsbury.com |
