Grape Ricotta Breakfast Focaccia Recipes

Steps:

• For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Stir in the warm water and 2 tablespoons of the olive oil while the machine is on low speed, mixing until the flour is completely moistened. Let stand 5 minutes.
• Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
• Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (large enough to hold at least double the volume of dough). Transfer the dough to the bowl with a scraper or spatula, flipping once to coat completely with oil. Cover with plastic wrap and let stand until doubled in size, about 2 hours.
• Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
• For the brine and toppings: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples.
• Starting in the upper right corner, gently press the largest mushroom pieces into the dough and continue down and to the left, working from the largest pieces to the smallest in a curling, tapering wave shape. Fill in the spaces between the mushrooms with the arugula, radicchio, carrot slices, fennel, fennel fronds and rosemary sprigs. Let stand in a warm place for 45 minutes so the dough can relax and rise again.
• Meanwhile, preheat the oven to 450 degrees F.
• Sprinkle the focaccia all over with flaky sea salt and sprinkle the vegetables with a couple pinches of red pepper flakes if using. Bake, rotating the baking sheet halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let rest for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

Steps:

• Put 1 1/2 cups warm water (about 110 degrees F) and 1 teaspoon of the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes.
• Meanwhile, whisk together both flours and the salt in a medium bowl.
• Once the yeast is ready, add the oil to the bowl, then the flour mixture. Stir together the mixture with a wooden spoon until a shaggy dough forms. Transfer it to a work surface dusted with all-purpose flour, and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes.
• Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour.
• Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your hands. Scatter the grapes over the top. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes.
• Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with the remaining 1 teaspoon sugar. Bake until the bread is golden brown and the grapes are soft and juicy, 20 to 25 minutes. Let cool in the pan on a cooling rack. Serve warm or at room temperature.

Steps:

• In the bowl of a mixer fitted with the dough-hook attachment, mix together flour and yeast. Add water and mix on medium speed until combined. Cover bowl with plastic wrap; let rise in a warm place until bubbling and doubled in volume, about 2 hours.
• Add salt; attach bowl to mixer fitted with the dough-hook attachment and mix on low speed 3 minutes. Increase speed to medium and mix 30 seconds more (dough should be loose and sticky).
• Using a dough scraper, turn dough out onto a lightly floured surface. Fold bottom edge of dough up toward center of dough and gently pat to deflate. Fold top edge down toward center, slightly overlapping bottom edge; pat gently, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap; let rise in a warm place until doubled in volume, about 1 hour.
• Turn dough out onto a well-floured surface and repeat folding process. Return dough to bowl and cover with plastic wrap; let rise in a warm place until doubled in volume, 1 hour.
• Preheat oven to 450 degrees (425 degrees if using a convection oven) with rack in center lined with a pizza stone, for at least 45 minutes.
• Coat a 14-by-3-inch round cake pan with 1/3 cup oil; turn dough out into pan, coating with oil. With oiled fingertips, push dough out toward edges of pan. If dough starts to retract, cover with plastic and let stand 5 minutes, then continue until it reaches edges of pan. In a bowl, toss grapes with remaining 1 tablespoon oil; arrange evenly on top of dough, gently pressing to adhere. Cover with plastic wrap; let stand 45 minutes.
• Liberally sprinkle dough with flaky salt and sanding sugar. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
• Bake, rotating pan halfway through, until bottom is golden brown, 25 to 30 minutes. Immediately transfer focaccia to a wire rack. Drizzle with any oil remaining in pan; sprinkle again with more flaky salt and sanding sugar. Let cool slightly. Focaccia may be served warm or at room temperature.

Steps:

• Put 1 3/4 cups lukewarm water (105 degrees F to 110 degrees F), the yeast, 1/2 cup olive oil and 1 tablespoon each turbinado sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed until the yeast and sugar dissolve, then let stand until foamy, about 10 minutes. Add both flours and mix on medium speed to make a smooth but sticky dough, about 4 minutes.
• Poke the butter pieces into the dough, spacing them evenly apart. (Do not mix.) Cover the dough with plastic wrap and set aside in a warm place until doubled in size, 45 minutes to 1 hour.
• Mix the dough with the dough hook on low speed just until there are streaks of butter throughout, about 1 minute. Put the grapes and raisins in a microwave-safe bowl, cover loosely and microwave until juicy, about 10 minutes. Let cool, then strain through a sieve, discarding the liquid.
• Brush a rimmed baking sheet with 2 tablespoons olive oil. Divide the dough in half and transfer one piece to the baking sheet, leaving the other in the bowl. Cover both pieces of dough loosely with parchment paper; set aside until plump and airy, about 30 minutes. Meanwhile, put a pizza stone or inverted rimmed baking sheet on the lowest oven rack and preheat the oven to 450 degrees F.
• Spread the dough on the baking sheet so it fills the pan, dimpling it with your fingertips. Scatter half of the grape-raisin mixture evenly on top. Put the remaining piece of dough on top and stretch and pat it to cover the bottom piece of dough. (Don't worry if the dough tears.) Scatter the walnuts and the remaining grape-raisin mixture on top; dimple the dough all over with your fingertips, poking the topping into the dough. Cover loosely with parchment and set aside until the dough rises above the sides of the baking sheet by about 1/2 inch, 35 to 40 minutes.
• Mix the remaining 1/4 cup sugar, the coriander, rosemary, the remaining 3/4 teaspoon salt and the pepper; sprinkle over the dough. Place the baking sheet on the hot stone and bake 10 minutes. Reduce the oven temperature to 400 degrees F and bake until the focaccia is golden and springs back when pressed, 20 to 30 more minutes. Brush with the remaining 2 tablespoons olive oil; let cool in the pan 15 minutes, then transfer to a rack to cool slightly or let cool completely and freeze.

Steps:

• On the day or the night before, cut up 1 potato into quarters and boil it with its skin on until fork tender. Chill until ready to use, if making the night before.
• Warm together the potato and milk.
• Meanwhile, place the flour, salt, olive oil, and yeast in a mixing bowl with a dough hook making sure the yeast isn't touching the salt. Pour in the warmed milk and potato and mix on low for 6 minutes. Cover the bowl with plastic wrap and let sit 1 hour or until double in bulk.
• Turn the mixer on to punch down the dough, then turn it out onto a flour work surface. Roll the dough into a flat rectangular sheet. Grease a sheet pan well with olive oil and transfer the dough to that pan. Continue to roll the dough into the corners of the pan to fit it exactly.
• Prick the dough all over then rub the surface with more olive oil. Dot the surface with grapes in even rows. Cover with plastic wrap and let rise in a warm place until it reaches the top of the sheet pan.
• Preheat oven to 375 degrees F.
• Sprinkle with coarse sugar and bake for 25 to 30 minutes until golden brown. Remove from oven and let cool in pan only a few minutes, then slide it out of the pan (steam gets trapped under the dough and can get soggy if you leave it in the pan too long). Cut into rectangular pieces and serve.

Steps:

• Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.
• When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.
• Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.

Steps:

• In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
• Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
• Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
• Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
• Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
• Halve the grapes if they are large. If using Concord, pit them.
• Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
• Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick - it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.

Steps:

• To make the dough, sprinkle the yeast over the warm water in a large bowl. Stir to dissolve the yeast and let stand until foamy, about 5 minutes. Stir in 1/4 cup of the olive oil and the salt. Whisk, then stir in the flour 1/2 cup at a time to make a soft dough.
• Turn the dough out onto a lightly floured board and form it into a ball. Put the dough in a lightly oiled large bowl, turning the dough to coat it with oil. Cover the bowl with a damp towel or plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Prepare a medium-hot fire (425°F) in a wood-fired oven or cooker.
• Lightly oil a 12 by 17-inch baking sheet. Place the dough on the pan and stretch to cover as much of the pan as possible. Dimple the top and stretch again. Cover with a towel and set aside to rest for 15 minutes.
• Brush the dough with 3 tablespoons of the orange olive oil and sprinkle on the rosemary and 1 tablespoon of the vanilla turbinado sugar. Gently press the grapes, figs, and candied orange peel into the dough. Dimple the dough again. Cover with a towel to rest for another 15 minutes.
• Sprinkle on the remaining vanilla turbinado sugar and place in the oven. Bake until golden brown, 20 to 25 minutes. Remove from the oven and drizzle with the remaining orange olive oil. Place on a wire rack to cool for 10 minutes, then remove from the baking sheet to further cool. Cut into serving-size squares or rectangles and serve.
• Candied Orange Peel
• Using a vegetable peeler, remove the zest and part of the white pith from the fruit in strips. Cut the peel into 1/8-inch-wide strips. Place in a nonreactive saucepan and cover with the simple syrup. Bring to a low simmer and cook for 15 minutes. Drain and spread on a parchment-lined baking sheet. Toss with the sugar and leave out uncovered overnight to let dry.
• Place in an airtight jar with half of the sugar. Reserve the remaining citrus oil-infused sugar in a separate jar for future use as a garnish or as flavored sugar.
• citrus olive oils
• Some condiment olive oils are a combination of two fruits, the olive and a citrus fruit, that have been pressed together. The process allows all the essential oils of the citrus to join with the oil of the olives. My favorite ones are from the Olive Press in Sonoma, California (see Resources). These finishing oils are wonderful as a baking ingredient, a dressing ingredient, in a marinade, or as a finishing oil simply drizzled over grilled fish or tossed onto plain pasta. They will transform the simplest of foods. Try the Meyer lemon, blood orange, and clementine oils (see Resources).
• vanilla turbinado sugar
• Turbinado sugar is a natural raw cane sugar that has not been bleached or over-processed. It is the result of slowly boiling layer upon layer of sugarcane, which allows the golden chunky crystals to retain their natural molasses and richness of flavor. Use it as an ingredient (especially to sweeten whipped cream) or sprinkle it on cookies or pie crusts. To make vanilla turbinado sugar, place a used vanilla bean pod or two in a jar of turbinado sugar and let stand for about 1 week to infuse the sugar with the vanilla flavor.