Best 2 Dried Fruit Focaccia Recipes

Indulge your taste buds with the tantalizing flavors of a delectable dried fruit focaccia, a delightful Italian flatbread that combines the rustic charm of focaccia with the vibrant sweetness of dried fruits. Embark on a culinary journey as we explore the secrets of creating the perfect dried fruit focaccia, from selecting the finest ingredients to mastering the art of kneading and baking. Discover the magic behind the combination of chewy focaccia dough, adorned with a medley of dried fruits, creating a symphony of textures and flavors that will transport you to the heart of Italy.

Here are our top 2 tried and tested recipes!

DRIED-FRUIT FOCACCIA

Dried-Fruit Focaccia image

Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes one 17-by-12-inch bread

Number Of Ingredients 10

Ingredients

2 cups dried cherries
1 cup golden raisins
3 cups boiling water
1 cup extra-virgin olive oil
1 pound 10 ounces (about 5 cups) all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1 tablespoon instant yeast
1 tablespoon coarse salt
1/4 teaspoon ground cinnamon
1/4 cup coarse sanding sugar

Steps:

In a large bowl, combine the cherries and raisins with the boiling water; let soak for 10 to 15 minutes. Drain fruit, reserving 2 cups of the soaking liquid; set fruit aside. Add 1/4 cup olive oil to the soaking liquid. In the bowl of an electric mixer fitted with the dough hook, combine the flour, granulated sugar, yeast, salt, and cinnamon; mix just to combine. With mixer on low speed, add reserved fruit and soaking liquid. Mix until the fruit is evenly distributed but the dough is still tacky, about 3 minutes.
Turn out dough onto a lightly floured work surface, and knead for 1 minute. Pour 1/2 cup olive oil onto a 17-by-12-inch rimmed baking sheet, coating the bottom completely. Place the dough on top of the oil, and use your hands to spread it out as much as possible without tearing (it doesn't have to fit the pan). Cover the dough loosely with plastic wrap, and continue to pat and press the dough toward the edges. Set pan in a warm place, and let rest, pressing out the dough every 10 minutes until it fills the pan, about 45 minutes. Let rest until doubled in size, about 1 hour. Meanwhile, place a baking stone on the floor of the oven. Preheat oven to 425 degrees
Using your fingers press dimples into dough. Drizzle dough with remaining 1/4 cup olive oil, and sprinkle evenly with sanding sugar. Set the baking sheet directly on the stone and bake, rotating sheet halfway through, until focaccia is deep golden brown on top and bottom, 35 to 45 minutes. Immediately slide the focaccia onto a cutting board to cool. Use a pizza wheel or a serrated knife to cut bread into triangles, and serve warm. Focaccia can be kept at room temperature, wrapped in plastic, for 2 to 3 days.

FOCACCIA WITH DRIED FRUIT AND ROSEMARY

Focaccia with Dried Fruit and Rosemary image

If you've only had savory focaccia, you're in for a treat. This sweet version is an original twist on dessert and also makes a delicious breakfast or snack.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 50m

Number Of Ingredients 7

Ingredients

1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen
All-purpose flour, for work surface
1 1/2 cups dried fruit (such as raisins, cranberries, cherries, and chopped apricots or prunes)
1 tablespoon chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil, plus more for bowl
5 tablespoons unsalted butter, melted
3 tablespoons apricot jam, melted

Steps:

Place dough on a lightly floured work surface; sprinkle with dried fruit and rosemary. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour (2 hours for store-bought dough).
Preheat oven to 350 degrees. Coat an 11-by-17-inch rimmed baking sheet with oil and 4 tablespoons butter. Transfer dough to sheet, stretching it to fit as much as possible (if dough springs back, let rest 20 minutes and repeat). Brush dough with 1 tablespoon butter. Cover with plastic wrap; let rest 30 minutes (1 1/2 hours for store-bought dough).
Remove plastic. Use your fingertips to poke "dimples" in dough. Bake until golden brown, 30 to 35 minutes. Brush with jam. Transfer to a wire rack to cool. Serve warm or at room temperature. (To store, keep at room temperature, up to 2 days.)
Instead of dried fruit and rosemary, try 1 1/2 cups of nuts (with a dash of cinnamon) or chocolate or a tablespoon of finely grated lemon zest.

Nutrition Facts : Calories 333 g, Fat 12 g, Fiber 2 g, Protein 5 g

Tips:

Use a variety of dried fruits for a flavorful and colorful focaccia. Some good options include cranberries, raisins, apricots, and figs.
Soak the dried fruits in warm water for 15 minutes before adding them to the dough. This will help to plump them up and make them more flavorful.
Add some chopped nuts or seeds to the dough for extra crunch and flavor. Walnuts, pecans, and sunflower seeds are all good options.
Brush the top of the focaccia with olive oil before baking. This will help to create a golden brown crust.
Bake the focaccia until it is golden brown and the internal temperature reaches 190 degrees Fahrenheit.

Conclusion:

Dried fruit focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover dried fruits and it is also a healthy and nutritious snack. With its sweet and savory flavor, dried fruit focaccia is sure to be a hit with everyone who tries it.