Best Sweet Whole Wheat Focaccia With Pears And Walnuts Recipes

SWEET WHOLE WHEAT FOCACCIA WITH PEARS AND WALNUTS

Steps:

• Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in sugar and flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
• Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl with sugar and olive oil. Add flours (including cornmeal) and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. Dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make dough by hand, combine yeast and water as directed and whisk into the sponge with sugar and olive oil. Whisk in all-purpose flour. Add salt, cornmeal and whole wheat flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (coat the bowl lightly with olive oil first).
• Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
• Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
• Preheat oven to 425 degrees after 15 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Combine rosemary and olive oil for the topping in a small pan and heat just until herbs begin to sizzle. Wait 30 seconds, swirl the oil in the pan, then pour mix into a ramekin or a small measuring cup. Allow to cool.
• With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Place walnut pieces in the indentations. Distribute pears evenly over dough and drizzle on the oil with rosemary (you will have to distribute clumps of rosemary that remain behind in the cup with your fingers). Combine remaining tablespoon of sugar and the cinnamon, and sprinkle evenly over pears and dough.
• Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

WALNUT FOUGASSE OR FOCACCIA

Steps:

• In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the walnut oil, whole wheat flour, 200 grams of the all-purpose or bread flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
• If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic. Shape into a ball.
• Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
• Punch down the dough. A handful at a time, knead the walnuts into the dough, until they are evenly distributed. Divide the dough into two equal pieces for smaller breads, or make one large focaccia or fougasse (see instructions below). Cover with lightly oiled plastic and let the dough rest for 15 minutes.
• Preheat the oven to 425 degrees, preferably with a baking stone in it. Line 2 baking sheets with parchment paper and oil the parchment. Roll or press out each piece of dough into an oval or rectangle measuring about 9 by 7 inches. To do this efficiently, roll the dough, stop and wait 5 minutes for the gluten to relax, then roll again, and repeat until the dough reaches the right size. For fougasse, using a paring knife, make an incision down the center of the oval or rectangle, starting about 2 inches in from the top and ending 2 inches from the bottom. Make 3 diagonal slashes out from the center of the bread towards the edge, leaving about an inch of dough on either side of the center incision. The incisions should resemble the veins of a leaf. Leave a 2-inch border at the edge of the dough. Transfer the loaves to the baking sheets. Gently pull the bread apart at the slashes. Cover with lightly oiled plastic wrap and a towel, and let rest for 30 minutes. For focaccia, roll or press out the dough and transfer to the parchment-lined baking sheet. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and if desired drizzle on a tablespoon of olive oil.
• One at a time, bake the breads on top of the baking stone for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.

SWEET FOCACCIA WITH FIGS, PLUMS, AND HAZELNUTS

Steps:

• Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in sugar and flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.
• Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to the sponge in the mixer bowl, along with sugar and olive oil. Add flours (including cornmeal) and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to dough hook and knead on medium speed for 8 to 10 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge with sugar and olive oil. Whisk in all-purpose flour. Add salt, cornmeal and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (coat bowl lightly with olive oil first).
• Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
• Shape the focaccia. Coat a 12-x-17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip parchment over so the exposed side is oiled. Turn dough onto baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
• Preheat oven to 425 degrees after 15 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Combine chopped rosemary and olive oil for the topping in a small pan and heat just until rosemary begins to sizzle. Count to 30 and remove from heat. Swirl olive oil in the pan and pour into a small measuring cup or ramekin. Allow to cool.
• With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Place hazelnut halves in the indentations. Distribute the fruit evenly over the dough and drizzle on the oil and rosemary. Combine the remaining tablespoon of sugar and the cinnamon, and sprinkle evenly over the fruit and dough.
• Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

WHOLE-WHEAT FOCACCIA

Steps:

• In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add 2 tablespoons (25 grams) olive oil, the whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead the dough for a minute on a lightly floured surface, and shape it into a ball.
• If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
• Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
• Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
• Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on a tablespoon or two of olive oil.
• Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
• Sprinkle the top, once you've dimpled it, with your choice of: Coarse sea salt; 2 to 4 tablespoons chopped fresh rosemary, thyme or sage; Pitted black olives; Roasted red peppers, diced or sliced
• When the bread is done and has cooled, cut in half laterally (or cut individual squares laterally). Fill with any of the toppings listed this week. Or try this: blanched fresh spinach, squeezed dry, chopped, seasoned with garlic and olive oil and mixed with softened goat cheese. Warm in a medium oven or lightly toast in a toaster oven before serving.