Your focaccia will turn into sauce and steal the whole show/Dror Einav, PR
The dissonance in winter is always there.
It is precisely the low temperatures that make you want to bake, but because of the cold the dough has difficulty rising.
First of all, if you heat a room with air conditioning, the dough will like the temperatures there.
But if not, you can heat the oven to 50 degrees, turn it off and lovingly give him the bowl of dough.
The warmth left in it will do the trick.
We replaced the well-known additions of focaccia (olive oil, garlic, thyme, etc.) with a wonderful and crunchy addition of streusel and cinnamon.
But be sure that the dough will also be good for salty focaccia.
Ingredients for a 30x35 rectangular mold:
For the dough:
500 grams (1/2 3 cups + spoon) flour
350 ml (1/2 1 cups) milk (or water)
15 grams dry yeast (1 tablespoon)
1 flat teaspoon salt
4 tablespoons oil
2 tablespoons sugar
2 -3 tablespoons of oil
for drizzling the streusel:
100 grams of cold butter
140 grams of flour (1 cup)
100 grams of white sugar (1/2 cup minus 2 tablespoons)
100 grams of brown sugar (1/2 cup minus 2 tablespoons)
2 teaspoons of cinnamon
for glazing:
2 Cups of powdered sugar
5 tablespoons of milk
2 tablespoons of maple syrup
100 grams of crushed roasted pecans
Preparation:
1.
The dough:
put all the ingredients together in a mixer bowl and knead for about 10 minutes.
Inflate until doubled in volume in the mixer bowl, turn on the mixer for a few seconds to lower the volume and inflate again to double the volume.
After the second rise, grease a mold, shape it to its size, and leave it to rise for about 10 minutes.
2.
In the meantime, heat the oven to 180 degrees and prepare the streusel: put the streusel ingredients in a food processor and process in pulses until large, moist crumbs are obtained.
3.
Bake:
spread the surface of the focaccia with olive oil, spread the streusel in an even layer and pierce the focaccia with your fingers.
Bake for about 15 minutes.
4.
Prepare the glaze:
mix the glaze ingredients (preferably near the moment the focaccia comes out of the oven) and as soon as the focaccia comes out of the oven, pour the glaze over it.
Serve hot with whipped cream or ice cream or coffee.
**The recipe for the dough is also suitable for use as salty focaccia.
More on the same topic:
Rustico's nutella-filled focaccia
Cinnamon roll with white chocolate filling and glaze
Quick pecan and maple pie
Ruth Oliver, in collaboration with Olive Tree Oil
More on the same topic:
cinnamon
Sweet focaccia
pastries