I love Jim Lahey. He makes baking the easiet thing to do. I got this recipe from his book "My bread". I didn't though use everything that he called for. You need apricot jam to spread over the dough and I'm not a fan of apricots so I used my banana and plum jam instead. That was the major difference. I also replaced raisins with currants and skipped the dried apricots and used more dried figs instead.
Ingredients
40 grams each of dried apricots, raisins, chopped figs, chopped dates, dried cherries
1/2 cup water or dry white wine
400 g bread flour
95 g sugar
3/4 teaspoon salt
2 teaspoon active dry yeast
2/3 cup room temperature water
2 large eggs
1 tablespoon honey
57 g unsalted butter
150 g apricot jam
150 g sliced almonds (untoasted)
45 g icing or powdered sugar
Put all the dried fruits in a bowl with white wine or water and soak overnight.
Stir together the flour, sugar, salt and yeast in a bowl. Add the water, eggs and honey and mix till a soft dough forms, about 30 seconds. Stir in the butter and soaked dried fruit and continue mixing. Lightly coat a second bowl with butter and place the dough in it. Cover and let it rise at room temperature for about 8 hours.
Butter a 13 by 18 in baking sheet. Use a bowl scrapper and scrape the dough unto the sheet and pull it across the pan. Flour your hands and press the dough evenly out to the edges. Use a spatula to spread the jam evenly over the dough.
In a small bowl, miss the almonds, powdered sugar and 1 tablespoon water until the almonds are coated with sugar. Scatter the almonds evenly over the top of the focaccia. Let the dough rise in a warm spot for about 3 hours.
Half an hour before the end of the second rise, preheat the oven to 400 degrees F.
Bake the focaccia for 25 to 30 minutes until the top is golden brown. Be patient and let it cool before slicing into the yummy goodness :)
Ingredients
40 grams each of dried apricots, raisins, chopped figs, chopped dates, dried cherries
1/2 cup water or dry white wine
400 g bread flour
95 g sugar
3/4 teaspoon salt
2 teaspoon active dry yeast
2/3 cup room temperature water
2 large eggs
1 tablespoon honey
57 g unsalted butter
150 g apricot jam
150 g sliced almonds (untoasted)
45 g icing or powdered sugar
Put all the dried fruits in a bowl with white wine or water and soak overnight.
Stir together the flour, sugar, salt and yeast in a bowl. Add the water, eggs and honey and mix till a soft dough forms, about 30 seconds. Stir in the butter and soaked dried fruit and continue mixing. Lightly coat a second bowl with butter and place the dough in it. Cover and let it rise at room temperature for about 8 hours.
Butter a 13 by 18 in baking sheet. Use a bowl scrapper and scrape the dough unto the sheet and pull it across the pan. Flour your hands and press the dough evenly out to the edges. Use a spatula to spread the jam evenly over the dough.
In a small bowl, miss the almonds, powdered sugar and 1 tablespoon water until the almonds are coated with sugar. Scatter the almonds evenly over the top of the focaccia. Let the dough rise in a warm spot for about 3 hours.
Half an hour before the end of the second rise, preheat the oven to 400 degrees F.
Bake the focaccia for 25 to 30 minutes until the top is golden brown. Be patient and let it cool before slicing into the yummy goodness :)