1 small apple, cored and quartered
2 cup unbleached white flour, plus about, 2 t for kneading
1/4 tsp cinnamon
1 tbsp sugar or 2 t honey
1 scant t quick-rising yeast
1/4 tp 1/2 t salt (optional)
1/3 to 1/2 c hot tap water
1/3 cup raisins
Directions
Filling:
4 medium apples Juice of 1/2 lemon Pinch white pepper Pinch
cloves Pinch cardamon Pinch nutmeg Pinch ground ginger or 1/2 t.
grated ginger
root 1 t. vanilla extract 1/4 to 1/3 C. sugar or honey 1/4 to 1/2 C.
brown sugar or
2 T blackstrap molasses 1 t. cornstarch (2 t if using honey
instead of sugar)
Glaze: 2 T. apricot jam or preserves 1 t. water
Dough: Process quartered apple in food processor for about 20 sec;
transfer to a separate bowl.
Add 2 C. flour, cinnamion, sugar or honey, yeast and salt if desired
to food processor; process 5 seconds. Add processed apple; process for
additional 5 seconds. With processor running, gradually add 1/3 C. hot
water through feeder tube. Stop machine and let dough rest about 20
seconds. Continue processing and adding water gradually through
feeder tube until dough forms a soft ball and sides of bowl are
clean. Pulse 2 or 3 mores times.
Sprinkle raisins and 1 T flour onto clean surface. Turn dough onto
surface and knead for about 1 minute to incorporate raisins. Add
flour if dough is very sticky.
Lightly flour inside of plastic bag. Plac dough in bag, seal and let
rest for 15 to 20 minutes in a warm, dark place.
Roll dough into a circle 12 to 14 inches in diameter. Lay in oiled
(ack! use spray or parchment paper!) skillet or a baking dish. Cover
with a kitchen towel and set aside in a warm place while you prepare
filling. Preheat oven to 400 degrees.
Filling: Core and slice apples paper thin. Sprinkle lemon juice over
apple slices. Add remaining filling ingredients and mix well.
Spoon filling into dough. Bake for 20 minutes, then rotate pan 180
degrees. Reduce oven temperature to 375 degrees, and bake for an
additional 20 minutes, or until apples are browned. Cool in pan for 5
minutes. Remove from pan and cool thoroughly on wire rack.
Glaze: In a small saucepan, melt jam or preserves. Add water, and
bring to a boil, stirring vigorously. Brush glaze over apples and
serve. Serves 8 to 10.
The recipe also suggests that you prepare it a day in advance to give
flavors a chance to meld.
Per serving: 236 Cal. 4g protein; 0.3g fat; 54g carb; 0 cholesterol;
5mg sodium; 3g fiber; VEGAN.
Shared by Patricia Thorp From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using MMCONV)
Servings: 8 servings
Apple Focaccia Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Italian
The History of Recipes
It is quite possible to track the history of recipes back into history, in truth as far into history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these old cook books were just very basic pictorial instructions for food preparation.
During Roman times 25BC a man called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. This early Roman chef describes how the early Romans were skilled in the use of many aromatic flavors, including some familiar names for example bay, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on cooking, many of which are kept safe in academic collections. By the time we get to the twentieth century, recipe publications are starting to become popular mostly as a result of higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Apple Focaccia recipe.
