Kids Can Bake Sweet Grape Focaccia Bread Recipes

Steps:

• Combine 1 1/2 cups warm water (about 110 degrees F) with 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 kosher salt in a medium bowl.
• Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer to a floured work surface 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 rimmed 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 fingers. 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 sea salt. Bake until golden brown, 20 to 25 minutes. Let cool in the baking sheet on a wire rack. Serve warm or at room temperature.

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 kosher salt in a medium bowl.
• Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer the dough to a work surface dusted with all-purpose flour, and knead 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 the dough and pat it 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 fingers. Scatter the tomatoes 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 it, generously drizzle with oil and sprinkle with sea salt. Bake until the bread is golden brown and the tomatoes are soft and juicy, 20 to 25 minutes. Sprinkle the Parmesan over the top as soon as the bread comes out of the oven. Let cool on the baking sheet on a cooling rack. Top with the basil, and serve warm or at room temperature.

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment proof the yeast with the granulated sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 1/3 cup of the brown sugar, the cinnamon, and the butter, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• In a bowl stir together the grapes, the walnuts, and the Marsala and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the remaining 1/3 cup brown sugar and bake it in the bottom third of a preheated 400°F. oven for 30 to 35 minutes, or until it is cooked through and topping is caramelized. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes. , Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.

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:

• 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:

• Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
• Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
• Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough - this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using - this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.