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Breakfast Focaccia with Dried Fruit

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Breakfast Focaccia ... worth every bite!

Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
Sourdough Boules
Food & Cooking
Lean Dough Batard
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
TheSweet7 on

What are you most proud of? The spongy texture ... and the taste. For the the glaze, I used almond essence instead of a citrus / vanilla essence. I also used prunes, raisins and dried cranberries.

TheSweet7 on

What advice would you give someone starting this project? Patience. This was a 3 day project, but once I mixed all the ingredients and put in the baking pan in the fridge, it did not require my attention until 3 days later. Also be aware that on the final day before baking, that the unbaked focaccia has to rest outside the fridge for an additional 3 hours. I usually love to eat just out of the oven baked goods. Must admit that this focaccia was so much better cooled than when hot. As seen is the pictures above, the top picture was of the cooled focaccia, it formed perfect air spaces, while the bottom picture was of the hot - just out the oven focaccia which was dense.

TheSweet7 on

I made this also and really enjoyed it. I baked mine in two cake pans so have the second in the freezer for later.

12/09/2013 Flag