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| TUSCAN FLATBREAD
1 recipe of plain focaccia dough 3 cups assorted seedless grapes (red and green) 2/3 cup raisins 1/4 cup sweet wine or sherry 4 ounces Stilton cheese, crumbled 1 cup roasted walnuts 1 egg beaten (wash) 2 Tablespoons granulated sugar Icing (confectioners') sugar Halve and combine any large grapes. Soak raisins in sweet wine for 30 minutes. Drain and set aside. Focaccia dough 1 1/4 cups hot tap water 1 Tbsp yeast 2 Tbsp sugar 1/3 cup dry milk powder 1/4 cup olive oil 1 tsp salt 1 egg 3 to 4 cups bread flour 1/4 cup olive oil 1 tsp coarse salt Dissolve the yeast in the hot tap water. Add the sugar, dry milk powder, olive oil, salt, and egg and mix well. Add the first 3 cups of bread flour gradually, mixing well after each addition. Add 1/2 cup of the remaining flour and mix in until smooth. Place some of the last 1/2 cup of flour on the kneading board, turn out the dough onto the board, and knead in only enough flour to give you smooth, barely non-sticky dough. Continue to knead until the dough is smooth and elastic. Place in an large, oiled bowl, cover with saran, and allow to double in a warm place (about 90 minutes). Punch down and allow to rise until doubled again (about 40 minutes). Punch down and divide the dough into two parts. Let rest for 10 minutes. On lightly floured surface, roll out each half to form a 10-inch round. Place one round on heavy baking sheet dusted with flour. Top with all the raisins, half of the grapes, Stilton, and walnuts. Place remaining round on top and cover with remaining grapes to within 1 inch of edge of dough. Sprinkle fruit with 2 Tablespoons granulated sugar. Cover with damp tea towel and let rise in a warm plate for about 30 minutes. Bake at 350 degrees for 30 to 35 minutes or until edges are golden and middle is cooked. Transfer to wire rack and let cool immediately. Lightly dust with icing sugar. Cut into wedges. Serves: 10 Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |