(Bread), Apple Focaccia (Vegan)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 28 ingredients
- Pinc h Cardamom
- 1/ 3 C Water -- to 1/2 C, hot tap
- 1/ 2 teaspoo n grated gingerroot
- 1 Tbs p Sugar -- Or 2 ts honey
- Glaze:
- 1/ 4 Ts p Cinnamon
- 1/ 4 C Sugar -- to 1/3 C, or honey
- 1/ 3 C Raisins
- 1 Tbs p Soy Margarine -- optional
- Pinc h Nutmeg
- 1/ 4 C Brown Sugar -- To 1/2 C, Or 2 T Blackstrap molasses
- 2 C White Flour -- Unbleached, Plus
- Pinc h Cloves
- 1 Ts p Water
- Pinc h White Pepper
- 1 Ts p Vanilla Extract
- 1 Ts p Cornstarch -- Or (2 Tsp If Using Honey
- 2 Tbs p Apricot Jam -- or preserves
- 4 Me d Apples
- 1/ 4 Ts p Salt -- To 1/2 Tsp
- Rather Then Sugar)
- Dough:
- Filling:
- 1/ 2 Juice Of Lemon
- 1 Ts p Yeast -- scant, quick-rise
- 1 S m Apple -- core, quarter
- 2 Tbs p White Flour -- for kneading
- Pinc h Ground Ginger -- Or
Contains
GlutenMilkSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- DOUGH: Process quartered apple in food processor for about 20 seconds; transfer to a separate bowl.
- Add 2 C flour, cinnamon, sugar or honey, yeast and salt if desired to food processor; process 5 seconds. Add processed apple and margarine if desired; process for an additional 5 sec. With processor running, gradually add 1/3 C hot water thru feeder tube. Stop machine and let dough rest about 20 sec. Continue processing and adding water gradually thry feeder tube until dough forms a soft ball and sides of bowl are clean. Pulse 2 - 3 more times.
- Sprinkle raisins and 1 T flour onto clean surface. Turn out dough onto surface and knead for about 1 min. to incorporate raisins. Add flour if dough is very sticky.
- Lightly flour inside of plastic bag. Place dough in bag, seal and let rest for 15 -20 min. in a warm, dark place.
- Roll dough into a circle 12-14" in diameter. Lay in oiled (lightly) skillet or a baking dish. Cover with a kitchen towel and set aside in a warm place while you prepare filling. Preheat oven to 400F.
- FILLING: Core and slice apples paper-thin. Sprinkle lemon juice over apple slices. Add remaining filling ingredients and mix well.
- Spoon filling into dough. Bake for 20 min, then rotate pan 180F and bake for an additional 20 min., or until apples are browned. Cool in pan for 5 min. Remove from pan and cool thoroughly on wire rack.
- GLAZE: In a sm. saucepan, melt jam or preserves. Add water and bring to boil, stirring vigorously. Brush glaze over apples and serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Baking dish
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Mixing bowl
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Food processor
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Kitchen thermometer