Cherry Focaccia
On Thursday we are invited to friends for a Rosh Hashanah dinner. I asked what they wanted me to bring hoping they would say bread, but no ... dessert. I'm not much of a dessert maker, but my year plus exposure to this site has begun to show me the possibilities. I was well on my way to trying the Cherry Galette (or as Chef John puts it - Cherry Folditup) on Food Wishes. Then I saw Floyd's grape foccacia [1]and that got me to thinking. Here's what I thought:
I started with Jim Lahey's Focaccia Dolce (page 144 of My Bread) but made many, many changes:
Cherry Focaccia |
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KABF | 150 |
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Korean Flour | 114 |
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Water | 132 |
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Yeast | 4 |
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Salt | 4 |
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Sugar | 50 |
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Honey | 12 |
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Butter | 30 | 2 T |
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Beaten egg | 50 | 1 egg |
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Canned cherries | 300 |
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| 846 |
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Mix flour (less 60g) water, yeast and autolyze for 30 minutes | ||||
Add flour, salt, sugar, honey, butter and egg |
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and mix for 5 minutes in stand mixer at medium speed | ||||
Stretch and fold in bowl after 20 minutes |
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Stretch and fold on counter after 20 minutes |
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brush off excess flour |
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Press into 1/2 inch thick disk |
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Transfer to lightly oiled baking sheet |
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Cover top with canned cherries in syrup |
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Proof for 1 hour 10 minutes |
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Bake at 400 on preheated stone for 15 minutes |
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Then decrease heat to 300 and bake for 30 minutes more | ||||
Until internal temperature reaches 205degF |
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Now this was really delicious:
But my beta testers decided that the ratio of bread to topping is just too high:
Which got me to thinking that what this really needs is a filling - perhaps a sweet ricotta filling. Does anyone know if one should, and if so how to make a filled focaccia? Any other suggestions for how to make a tastier sweet for a sweet New Year? Thank you! -Varda