It is unlikely that there will be those who would not like focaccia – soft Italian bread based on flour, water, yeast and, most importantly, olive oil. It is this ingredient that gives bread to it. amazing texture. Although focaccia is mainly bake in the form of a cake with savory toppings, from her dough also great pastries will come out. Top the dough with slices of dried cranberries and chocolate, cut into rectangles and form twists, turning the rectangles several times through the slots in the center. Lubricate the twists with syrup, sprinkle with cinnamon sugar, bake in oven and enjoy fragrant pastries, soft inside and with crispy sugar crust outside.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 3hour. 20 minutes. Difficulty: easy Amount: 30 snacks In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1 and 1/4 Art. warm water
- 1 and 1/8 tsp instant dry yeast
- 1 tbsp. l olive oil
- 1/4 Art. durum wheat flour
- 2.5 – 2 and 3/4 Art. premium flour
- 1.5 tsp coarse sea salt
Syrup
- 1/4 Art. white corn syrup
- 3 tbsp. l water
- 0.5 tsp vanilla extract
Toppings
- 0.5 tbsp. chopped dried cranberries
- 0.5 tbsp. granulated chocolate or chopped dark of chocolate
- Demerara sugar and cinnamon, poppy seeds, sesame seeds for sprinkling
Recipes with similar ingredients: focaccia bread
Recipe preparation:
- In a large bowl, mix water, yeast, butter and flour and mix everything. Add top grade flour one glass per times, stirring well with a wooden spoon after each additions.
- Once the dough becomes too difficult to stir with a spoon, lay out him on a lightly dusted work surface and continue knead until all the flour is interfered with in the dough (maybe you don’t need the last 1/4 tbsp. flour) and the dough will not become smooth and elastic, about 10 minutes.
- Put the dough in a large, oiled bowl, cover plastic wrap and leave for about 90 minutes so that it doubled in volume.
- Put the dough on a lightly floured work surface and roll it into a rectangle measuring 30×40 cm. Sprinkle half a rectangle of crushed dried cranberries and chocolate and cover the filling with the other half of the dough, pressing lightly, then another roll out a little. Cut the dough into 12 rectangles. Using small knife make a cut in the center of each the rectangle.
- Turn the dough through the cut to get a twist, and lay out all twists at a distance of 5 cm from each other in two baking sheets covered with parchment paper. Cover the twists with a towel and leave to rise for 1 hour.
- Syrup. Bring corn syrup, water and vanilla to a boil and grease each twist profusely. Mix Demerara Sugar with a little amount of cinnamon and generously sprinkle on top.
- Preheat the oven to 190 ° C. Bake twists about 20 minutes before golden crust. Then let them cool for at least 20 minutes before serving. Brushwood is best served the same day as baked.
