help finding recipe for red grape focaccia - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: help finding recipe for red grape focaccia (/showthread.php?tid=181331) |
help finding recipe for red grape focaccia - StaciC - 12-19-2018 One of my friends had a signature dish she always brought to baby showers and other special events, and she is heartbroken that she lost it. I've finally tracked it down and am hoping someone on these forums can help! The recipe was in Cuisine at Home Issue 59 from October 2006. It is called "Red Grape Focaccia with Cheese Fondue" and is on page 47. If someone out there has that back issue, could you send me the recipe? I'd love to surprise her with it for the holidays! Staci RE: help finding recipe for red grape focaccia - losblanos1 - 12-21-2018 Here you go Staci. Focaccia with rosemary and sea salt Makes one 9 x 13" loaf Total time: 4 hours + rise for the biga Whisk the water and yeast together for the biga in a glass or metal bowl. Add 1 cup flour and whisk until smooth. Cover with plastic wrap and chill overnight (but no longer than 16 hours). Before preparing the dough, bring the biga to room temperature, setting it on the counter for 1 hour. It will be thick and foamy. Combine the biga, 2 cups flour, 2 t. salt, and sugar for the dough in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 1 minute, or until incorporated. Increase speed to med.-low and mix until smooth, 5 min. If the dough is not wet, sticky, and falling from the hook, add water, 2 t. at a time, until it is. Transfer dough to a bowl coated with nonstick spray. Pull the dough up and over itself until its top is smooth, then coat with nonstick spray. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 11⁄2–2 hours. Bear in mind that focaccia does take some time to make. That’s because it’s built on a biga [BEE-gah], a mixture of water, yeast, and flour that’s slowly fermented for flavor. The bread will taste best if the biga ferments overnight in the fridge, but 3–4 hours at room temperature is okay. A wet, sticky dough is normal so don’t be tempted to add flour, or the focaccia’s texture will change. I recommend using bread flour for its high gluten (protein) content—the dough will rise better and the bread will be chewier than it would be if made with all-purpose flour. Dealing with the dough www.CuisineAtHome.com october 2006 45 For the Biga— Whisk Together; Add: 11⁄2 cups water, room temperature 1 packet instant dry yeast (1⁄4 oz. or 21⁄4 t.) 1 cup bread flour For the Dough— Combine; Let Rise: Biga 2 cups bread flour 2 t. fine sea salt or table salt 1⁄2 t. sugar Top Dough with: 2 T. fresh rosemary needles, blanched, see Basics, Page 32 4–5 T. extra-virgin olive oil 1⁄2 t. coarse sea salt or kosher salt Per 1⁄12: 145 calories; 30% calories from fat; 5g total fat; RE: help finding recipe for red grape focaccia - losblanos1 - 12-21-2018 Here's the rest of the recipe. Red Grape Focaccia with three cheese fondue Makes 1 cup cheese; Total time: 10 minutes 1 recipe Focaccia, prepared up to the baking step, Pages 45 and 46 11⁄2 cups seedless red grapes 1⁄4 cup dry white wine 2 T. shallots, minced 1⁄2 cup heavy cream 1⁄2 cup Boursin cheese, crumbled 1⁄3 cup blue cheese, crumbled 2 T. Parmesan, grated 1 t. minced fresh thyme Freshly ground black pepper Juice of 1⁄2 a lemon Bake focaccia for 5 minutes, then top with grapes; continue baking until golden brown, 20–25 minutes. Cool on a rack for 5 minutes, then slice. Simmer wine and shallots for the fondue in a small saucepan until reduced by half, about 3 minutes. Add cream and reduce heat to low. Gradually whisk in cheeses until melted. Finish with thyme, pepper, and lemon juice; serve warm. Per 1⁄12: 257 calories; 49% calories from fat; 14g total fat; 28g carb.; 559mg sodium; 1g fiber; 7g protein RE: help finding recipe for red grape focaccia - StaciC - 12-24-2018 I cannot thank you enough for this! She said it was a complicated recipe that could not be replicated from memory, and now I see what she meant! This is a dear friend who has had an exceptionally difficult year, and tomorrow she will be at my home for Christmas Eve. I am going to print out this recipe and surprise her with it tomorrow! Thank you! RE: help finding recipe for red grape focaccia - losblanos1 - 12-24-2018 You're welcome Staci. Merry Christmas. |