Fruit Focaccia Recipes

Steps:

• In a large bowl, combine the cherries and raisins with the boiling water; let soak for 10 to 15 minutes. Drain fruit, reserving 2 cups of the soaking liquid; set fruit aside. Add 1/4 cup olive oil to the soaking liquid. In the bowl of an electric mixer fitted with the dough hook, combine the flour, granulated sugar, yeast, salt, and cinnamon; mix just to combine. With mixer on low speed, add reserved fruit and soaking liquid. Mix until the fruit is evenly distributed but the dough is still tacky, about 3 minutes.
• Turn out dough onto a lightly floured work surface, and knead for 1 minute. Pour 1/2 cup olive oil onto a 17-by-12-inch rimmed baking sheet, coating the bottom completely. Place the dough on top of the oil, and use your hands to spread it out as much as possible without tearing (it doesn't have to fit the pan). Cover the dough loosely with plastic wrap, and continue to pat and press the dough toward the edges. Set pan in a warm place, and let rest, pressing out the dough every 10 minutes until it fills the pan, about 45 minutes. Let rest until doubled in size, about 1 hour. Meanwhile, place a baking stone on the floor of the oven. Preheat oven to 425 degrees
• Using your fingers press dimples into dough. Drizzle dough with remaining 1/4 cup olive oil, and sprinkle evenly with sanding sugar. Set the baking sheet directly on the stone and bake, rotating sheet halfway through, until focaccia is deep golden brown on top and bottom, 35 to 45 minutes. Immediately slide the focaccia onto a cutting board to cool. Use a pizza wheel or a serrated knife to cut bread into triangles, and serve warm. Focaccia can be kept at room temperature, wrapped in plastic, for 2 to 3 days.

Steps:

• In the bowl of a stand mixer, whisk together the yeast and warm water. Let stand until foamy, about 5 minutes.
• Using a wooden spoon, stir the flour, sugar and 1 tablespoon salt into the yeast solution and mix until a shaggy dough forms. Add 3 tablespoons olive oil and fit the mixer with the dough hook. Beat on medium speed to knead until smooth and elastic, 5 to 10 minutes.
• Lightly oil a large bowl. Transfer dough to the bowl and turn to coat lightly with oil. Cover bowl with a clean dish towel. Set in a warm place until dough has doubled in size, 1 to 2 hours.
• While dough is rising, combine the honey and herbs in a small pot. Gently warm over low for 8 minutes. Remove from heat and let herbs steep until ready to use.
• In a medium bowl, toss the plums with 2 tablespoons of the herbed honey. Sprinkle with 1 tablespoon olive oil and the remaining ½ teaspoon salt and mix.
• Spread remaining 2 tablespoons olive oil on a half-sheet pan. Transfer the dough to the pan and, using your hands, pat into an oval, about ½-inch thick, leaving about a 1-inch border between the dough and edges of the pan. Allow the dough to rise to about 3/4-inch thickness, uncovered, 20 to 30 minutes. Meanwhile, heat oven to 400 degrees.
• Use your fingers to make dimples all over the surface of the dough. Top the dough with the herb sprigs from the honey (reserve the honey) and the sliced fruit. Discard any liquid from the fruit. Drizzle the top all over with olive oil. Bake until the dough is light golden brown and the fruit is cooked through and soft, about 25 minutes.
• Dab the surface with the herbed honey while the focaccia is still hot. Allow to cool slightly before topping with the prosciutto. Move the bread to a board and cut into squares while warm to serve.

Steps:

• Place dough on a lightly floured work surface; sprinkle with dried fruit and rosemary. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour (2 hours for store-bought dough).
• Preheat oven to 350 degrees. Coat an 11-by-17-inch rimmed baking sheet with oil and 4 tablespoons butter. Transfer dough to sheet, stretching it to fit as much as possible (if dough springs back, let rest 20 minutes and repeat). Brush dough with 1 tablespoon butter. Cover with plastic wrap; let rest 30 minutes (1 1/2 hours for store-bought dough).
• Remove plastic. Use your fingertips to poke "dimples" in dough. Bake until golden brown, 30 to 35 minutes. Brush with jam. Transfer to a wire rack to cool. Serve warm or at room temperature. (To store, keep at room temperature, up to 2 days.)
• Instead of dried fruit and rosemary, try 1 1/2 cups of nuts (with a dash of cinnamon) or chocolate or a tablespoon of finely grated lemon zest.

Steps:

• In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast and 1 tablespoon sugar. Let stand until foamy, about 5 minutes. Meanwhile, melt 1/4 cup/60 grams butter and set aside.
• With the mixer on low, add the flour, salt, egg, 3 tablespoons sugar and melted butter. Continue until the dough is almost completely smooth and elastic, about 5 minutes. The dough will be very sticky, but no need to add extra flour. Scrape down the sides of the bowl, cover the bowl with plastic wrap and leave it in a warm, draft-free spot until it has doubled in size. (This could take anywhere from 30 minutes to 2 hours.) Gently punch the dough down, scrape the sides down and cover again. Let the dough rise one more time, about 30 minutes.
• Toss the peaches with the remaining 2 tablespoons sugar and the thyme leaves. Heat the oven to 400 degrees. Melt 2 tablespoons butter and spread evenly on a rimmed baking sheet. Tip the dough onto the prepared sheet and use your fingers to stretch it out to a large oval, roughly 10-by-15 inches. Allow the dough to rise, uncovered, in a warm spot to about 1/4 inch above the edge of the pan.
• Without deflating the dough, use your fingers to make dimples all over the surface. Gently top the dough with the peaches and the sprigs of thyme, leaving any extra liquid from the fruit in the bowl. Bake until golden brown, puffed and set, 20 to 25 minutes.
• While the foccacia bakes, melt the remaining 2 tablespoons of butter, and gently brush melted butter over the focaccia. Let cool slightly in the pan on a rack, then slip the focaccia out of the pan onto a cutting board, cut into squares and serve warm.