Sweet Focaccia With Raisin, Saffron, and Pine Seeds.
by customrobo in Cooking > Snacks & Appetizers
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Sweet Focaccia With Raisin, Saffron, and Pine Seeds.
This is a simple sweet focaccia I made for some friends last month.
Can also be eaten by vegans.
Can also be eaten by vegans.
Ingredients
You will need:
- 400g Flour
- 100g Brown sugar (I found out this translation is wrong: what I used isn't the brown sugar as used by the Americans. But I do not know how to translate it. Sorry)
- 70g extra virgin olive oil
- 20g yeast
- 80g Raisin
- 40g Pine seeds ( is this the right translation ?)
- White wine
- Icing sugar
- Saffron
- 1 tsp of cinnamon
Preparation - First Rising
First you have to make a dough with half the yeast and half the flour:
Melt half of the yeast in a little warm water and, once it is activated, make a dough with half of the flour, activated yeast and warm water. Knead until dough is smooth and homogeneous. Let rise for 30/45 minutes.
Meanwhile, put the raisins soaked in wine. let stand 10 minutes then drain and dry. Then heat the oil in a saucepan (just to warm up, do not fry) and, fire off, melt saffron and cinnamon. Let cool.
curiosity:
a friend who does the baker, told me some time ago that this first dough is also called biga.
Melt half of the yeast in a little warm water and, once it is activated, make a dough with half of the flour, activated yeast and warm water. Knead until dough is smooth and homogeneous. Let rise for 30/45 minutes.
Meanwhile, put the raisins soaked in wine. let stand 10 minutes then drain and dry. Then heat the oil in a saucepan (just to warm up, do not fry) and, fire off, melt saffron and cinnamon. Let cool.
curiosity:
a friend who does the baker, told me some time ago that this first dough is also called biga.
Preparation - Prepare the Dough
Once the dough has risen, add it to the rest of the flour and the yeast that you haven’t used before (activate it as you did with the first dough), sugar, flavored oil and knead it (by adding warm water) for 10 minutes until you obtain a soft and consistent dough. Add the raisins and knead for another 5 minutes. Finished knead, roll out the dough on a baking sheet covered with parchment paper* and let it rest covered with a cloth for an hour.
*If you wet and squeeze the parchment paper, it adhere much better to the baking sheet.
*If you wet and squeeze the parchment paper, it adhere much better to the baking sheet.
Preparation - Cooking & Finishing
After this time, gently press the dough with your fingers in several places and brush with oil. Cover with the pine seeds, pressing them lightly into the dough. Bake at 180°C (350°F) for 20/25 minutes (no one knows your oven better than you, so check with your usual cooking times). Let cool and cover with icing sugar as desired. Serve warm or cold cut into squares.
As you can see from the photos I've made it with whole wheat flour too. If you want to try with whole wheat flour, use 60% flour and 40% whole wheat flour. Usually I don’t use the whole wheat flour to make the first dough.
As you can see from the photos I've made it with whole wheat flour too. If you want to try with whole wheat flour, use 60% flour and 40% whole wheat flour. Usually I don’t use the whole wheat flour to make the first dough.