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
A Recipe for
Apple Focaccia
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Food is an important part of a balanced diet. |
| Anonymous |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
This Recipe for Apple Focaccia is one of thousands in the Recipes-to-go Ethnic Cookbook.
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
If you enjoy this Apple Focaccia Recipe - you should enjoy the recipe collections you can find on the websites below:
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This is a recipe for Apple Focaccia from the recipe cookbook of Recipes-to-go (Ethnic)
Do vegetarians eat animal crackers? |
| Author Unknown |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
The belly rules the mind. |
| Spanish Proverb |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
He was a very valiant man who first adventured on eating oysters. |
| James I |
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)
Serves: 8
Apple Focaccia Recipe brought to you by Recipes To-Go