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Focaccia, Anise-Raisin

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 20 ingredients

  1. 2 Tbs. granulated sugar -- plus
  2. Mozzarella
  3. 1/2 cup water
  4. 10 Tbs. extra-virgin olive oil
  5. Topping
  6. Tea
  7. Tomatoes
  8. Onions
  9. Basic Focaccia
  10. 1 tsp. granulated sugar -- (1 oz.)
  11. 2 Tbs. granulated sugar -- coarse, or turbinado sugar
  12. Garlic
  13. 1/2 cup Sambuca -- Anisette, or other anise liqueur
  14. 1 Tbs. aniseed
  15. 1 cup golden raisins
  16. 2 1/2 cups cold water -- about 55F
  17. 1/4 oz. instant yeast -- 2 1/4 tsp (also called quick-rise, rapid-rise, or fast-rising yeast)
  18. 5 1/2 cups unbleached bread flour -- (1 lb. 9 oz.)
  19. 2 tsp. table salt -- or 3 1/2 tsp. kosher salt, (1/2 oz.)
  20. Sea salt -- or kosher salt, for sprinkling
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

  2. Garlic High in vitamin C · High in vitamin B6 · High in manganese · +7

    High in vitamin C · 31 mg per 100 g, 39% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in vitamin B6 · 1.2 mg per 100 g, 88% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    High in manganese · 1.7 mg per 100 g, 84% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of thiamine · 0.2 mg per 100 g, 18% of the reference intake per 100 g

    • Thiamine contributes to normal energy-yielding metabolism.
    • Thiamine contributes to normal functioning of the nervous system.
    • Thiamine contributes to normal psychological function.
    1 more authorised claims
    • Thiamine contributes to the normal function of the heart.

    Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet

    Source of potassium · 401 mg per 100 g, 20% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of calcium · 181 mg per 100 g, 23% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of phosphorus · 153 mg per 100 g, 22% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.3 mg per 100 g, 30% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of selenium · 14 µg per 100 g, 26% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Source of protein · 6.4 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Garlic, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.
  • 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

  1. The day before baking, mix the dough and let it spend the night in the refrigerator. Combine the flour, water, sugar, salt, and yeast in the large bowl of a stand mixer (use the paddle attachment, not the dough hook). Slowly mix until the ingredients form a ball around the paddle, about 30 seconds. Switch to the dough hook and mix on medium low for another 3 minutes. Stop the machine to scrape the dough off the hook; let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until it's relatively smooth. At this point, the dough will resemble melted mozzarella and be very sticky. If you stretch a small piece, it will barely hold together.
  2. Coat a bowl large enough to hold the dough when it doubles in size with 1 Tbs. of the olive oil. Transfer the dough to the bowl and rotate the dough to coat it with the oil.
  3. Hold the bowl steady with one hand. Wet the other hand in water, grasp the dough and stretch it to nearly twice its size.
  4. Lay the stretched section back over the dough. Rotate the bowl a quarter turn and repeat this stretch-and-fold technique. Do this two more times so that you have rotated the bowl a full turn and stretched and folded the dough four times. Drizzle 1 Tbs. of the olive oil over the dough and flip it over. Wrap the bowl well with plastic and refrigerate it overnight, or for at least 8 to 10 hours.
  5. Remove the bowl of dough from the refrigerator and start shaping the focaccia 3 hours before you intend to bake it (2 hours on a warm day). The dough will have nearly doubled in size. Cover a 13x18" rimmed baking sheet with parchment or a silicone baking mat and coat the surface with 2 Tbs. of the olive oil.
  6. Gently slide a rubber spatula or a dough scraper under the dough and guide it out of the bowl onto the center of the pan. The dough will sink beneath its own weight, expelling some gas but retaining enough to keep an airy gluten network that will grow into nice holes.
  7. Drizzle 2 Tbs. of the olive oil on top of the dough. (Don't worry if some rolls off onto the pan; it will all be absorbed eventually.)
  8. Dimple the entire dough surface, working from the center to the edges, pressing your fingertips straight down to create hollows in the dough while gently pushing the dough down and out toward the edges of the pan. At first you might only be able to spread the dough to cover about one-half to three-quarters of the pan. Don't force the dough when it begins to resist you. Set it aside to rest for 20 minutes. The oil will prevent a crust from forming.
  9. After letting the dough rest, drizzle another 2 Tbs. olive oil over the dough's surface and dimple again. This time, you will be able to push the dough to fill or almost fill the entire pan. It should be about 1/4 to 1/2" thick. If it doesn't stay in the corners, don't worry; the dough will fill the corners as it rises.
  10. Cover the dough loosely with oiled plastic wrap, put the pan on a rack to let air circulate around it, and let the dough rise at room temperature until it's about 1 1/2 times its original size and swells to the rim of the pan. This will take 2 to 3 hours, depending on the temperature of the room. Thirty minutes before baking, heat your oven to 475F.
  11. Just before baking, gently remove the plastic wrap and sprinkle a few pinches of sea salt or kosher salt over the dough. Put the pan in the middle of the hot oven and reduce the heat to 450F. After 15 minutes, rotate the pan to ensure even baking.
  12. Check the dough after another 7 minutes. If it's done, it will be golden brown on top and, if you lift a corner of the dough, the underside will be golden as well. If not, return the pan to the oven for another 1 to 2 minutes and check again.
  13. Set a cooling rack over a sheet of aluminum foil or parchment (to catch drippings). Use a metal spatula to release the dough from the sides of the pan. Slide the spatula under one end of the focaccia and jiggle it out of the pan onto the rack. If any oil remains in the pan, pour it evenly over the focaccia's surface. Carefully remove the parchment or silicone liner from beneath the focaccia. Let cool for 20 minutes before cutting and serving.
  14. This classic sweet topping turns plain focaccia into a treat for brunch, tea, or an afternoon snack. This version gets its kick from anise liqueur.
  15. After you've made the focaccia dough (a day before baking), put the raisins and aniseed in a bowl with the liqueur and water. Cover with plastic wrap and let sit overnight at room temperature.
  16. The next day, when you shape the dough, drain the raisins and aniseed, reserving any leftover liquid. When you drizzle the focaccia dough with olive oil, sprinkle the the raisins and seeds onto the dough. Dimple the dough as described in the basic recipe, taking care to distribute the raisins and seeds evenly throughout the dough during each successive dimpling. Try to press the raisins firmly into the dough so that the dough will partially cover them as it rises. Let the dough rise as directed in the basic recipe.
  17. Just before the focaccia goes into the oven, sprinkle 1 Tbs. of the sugar over the surface (in place of the salt sprinkle in the basic recipe) and then bake as directed. Meanwhile, simmer the raisin-soaking liquid in a saucepan over medium-low to medium heat and reduce it to a syrup, 8 to 10 minutes. Immediately after removing the focaccia from the oven, brush it with the syrup and sprinkle on the remaining 1 Tbs.sugar. Let it cool on a rack for 20 minutes before cutting and serving.
  18. Tip: No mixer? Just mix it by hand. Combine the flour, water, sugar, salt, and yeast in a large stainless-steel bowl; have a bowl of lukewarm water standing by. With a large wet spoon or one hand, mix the ingredients. Repeatedly dipping the spoon or your hand in the water will help keep the dough from sticking. Rotate the bowl with your free hand while stirring with the other until a wet, shaggy dough forms, 2 to 3 minutes. Let the dough rest for 5 minutes and then mix for another 2 minutes until the dough is relatively smooth but quite sticky.
  19. Cal 250, Fat 80g, Carb 36g, Sod 310mg, Fiber 1g, Pro 6g
  20. Review: I love Peter Reinhart's recipes and this is a favourite. I love it with a bit of rosemary and flaky salt. I've had very consistent results and I've made it many, many times. So good with a big pot of soup.
  21. Review: This is the BEST focaccia recipe that I've tried, and although it takes time because of the overnight time in the fridge, it's well worth it. I added roasted garlic, sun-dried tomatoes and fresh herbs to the top before baking.
  22. Review: There will be no leftovers from this recipe. It is very easy to make. The biggest part is you need to plan ahead for the 12 hour refrigerated rise time. It really does boost the flavor. Follow the directions.I like to sweat onions and add them to the top before placing in the oven. Also 1/2 inch cubes of cheese are good. Sprinkle with some coarse salt. Olives chopped up, rosemary, the sky's the limit.
  23. Review: HANDS DOWN the best focaccia recipe I have EVER found! If you have a Kitchen Aid mixer w/dough hook, this dough goes together so easy! I've made this several times. The only thing I hated was having to wait for the dough to develop overnight...I found that if I make my dough early in the day and give it a 6 hour rest and rise in the fridge, it comes out just fine for finishing it by evening. Since I don't have the pan size required, I purchase disposable 11 1/2x7 1/2x1 1/2 deep aluminum pans(they sell them in a 2-pack), divide the dough in half, follow the procedure of lining with parchment, and I get 2 perfect sized loafs. Only problem I have is who I'm going to give the other loaf to, as there are only 2 of us. The lucky recipient of the second loaf always raves! Experiment with toppings...the possibilities are endless! KEEPER, KEEPER, KEEPER!
  24. https://www.finecooking.com/recipe/anise-raisin-focaccia "12 to 15"

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Baking tray
  • Mixing bowl
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula
  • Colander
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Peter Reinhart. S(Internet address):. Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/digests/v119n023.txt), file Recipes/www.bread-bakers.com/archives/digests/v119n023.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.