Cherry Almond Focaccia


1 batch master sweet dough (recipe here)
3 tbsp extra virgin olive oil, divided
1 cup canned tart cherries
1 cup canned cherries in light syrup
1 cup syrup reserved from the canned cherries
3 tbsp sugar
5 tbsp Sugar in the Raw
3/4 cup slivered almonds



Punch down the dough after letting it rise.  Then press it into a greased baking pan, stretching to fit the entire length.  Cover loosely with plastic wrap and let rise again in a warm, draft-free area until it puffs (but not doubles), about 45-50 minutes.

Boil the cherry syrup and sugar in a small saucepan over high heat, stirring to dissolve.  Then reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by a third, approx. 8-10 minutes.  Then transfer to a small bowl and allow to cool completely. 

Preheat oven to 400-deg and place a rack in the center.

Remove the plastic wrap from the dough and press dimples in it with your fingertips.  Drizzle the dough with the remaining olive oil, then scatter the cherries over the top, pressing them gently into the dough.

Sprinkle the reduced syrup over the dough, followed by the almonds and a dusting of the Sugar in the Raw.  

Let dough rise again for 15-20 minutes.  Then bake until golden brown, 20-23 minutes.  Let cool in the pan (set on a wire rack) for 15 minutes before slicing.




Approximate Nutritional Values: http://www.food.com/recipe/cherry-very-almond-bread-272870

Apricot Anise Tarts


Master sweet dough (recipe here)—add anise seed in place of the vanilla bean
2 cups dried apricots
2 cups water
3/4 cup sugar, divided
1/2 cup apricot preserves
1/4 cup brandy
1-1/2 tsp almond extract, divided
1-1/2 tsp whole aniseed
1 large egg
1 cup heavy cream
Confectioners sugar (for garnish)
Vegetable oil (for greasing the pans)



Preheat oven to 375-deg.  Grease two round pie tins and set aside.

Combine the apricots and water in a large saucepan over medium-high heat.  Bring to a boil, then lower heat to medium and simmer.  Remove from heat and add the brandy, then return to the stove and stir, smashing the apricots until they are soft and break down into the sauce and most of the liquid has evaporated—about 10-15 minutes.  

Add 1/2 cup sugar and stir until dissolved.  Then remove from heat and stir in the apricot preserves and 1 tsp almond extract.  Let cool completely.

Divide the dough in half and shape each into a 10” round.   Gently move each into the prepared pie tins, careful not to rip the dough.  Divide the apricot mixture between the rounds, leaving 3/4” at the top bare.

Loosely cover the tarts with plastic wrap or a damp tea towel and let rise in a warm, draft-free area until it puffs (but doesn’t double in size), about 50 minutes.

Beat the egg and brush it over the dough.  Then bake the tarts for 25-30 minutes, or until golden.  Let cool slightly on a wire rack before serving, or cool, then chill in a refrigerator.



Approximate Nutritional Values:  http://www.food.com/recipe/tarte-aux-abricots-glazed-french-apricot-tart-with-almonds-380423

Master Sweet Dough
(The beauty of this dough recipe is that it can be used in all matter of sweets—cinnamon rolls, fruit tarts, monkey bread, etc.)

2/3 cup whole milk
5 tablespoons sugar, divided
1-3/4 teaspoons active dry yeast
2 large eggs, room temperature
2-3/4 cups unbleached flour
1 tsp kosher salt
1 stick room temperature butter, cut into 1” pieces,
1/2 tablespoon melted butter
1 vanilla bean, seeds scraped out



Heat milk in a small saucepan over medium heat until it reads 110-115-deg on a candy thermometer. Then transfer the milk into a medium-sized bowl and stir in 1 tbsp sugar. 

Sprinkle the yeast over the milk and whisk to combined. Let sit until yeast begins to bubble, about 5 minutes, then add the eggs and whisk until smooth.

Combine remaining sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture and add the butter, 1 piece at a time, with the mixer on.  Blending well between butter addition.

Keep mixing on medium speed for 1 minute. Then add the vanilla bean seed and crank speed to medium-high and knead until the dough is soft and silky, about 5 minutes.

Brush a medium bowl with some melted butter and place the dough in bowl. Brush the top with the remaining melted butter, then cover with plastic wrap.

Let the dough rise in a warm, draft-free area until it doubles in size, about 2 hours.



Approximate Nutritional Values:  http://www.food.com/recipe/coolrise-sweet-dough-105125

Easy Pizza Dough and Sauce


For the Dough:
1 envelope (1/2 ox) instant active dry yeast
1/4 tsp sugar
3/4 cup lukewarm water
1-3/4 cups unbleached plain flour, plus extra for the work surface
1/2 tsp salt
1 tbsp olive oil (for greasing)


Combine the yeast and sugar in a small bowl and add the water.  Mix slightly then let sit 6-8 minutes or until the mixture bubbles.

In the bowl of a food processor, pulse together the flour and salt.  Add the yeast mixture and blend until the dough forms a ball, then pulse for another 30 seconds to knead the dough.

Turn the dough onto a lightly floured surface and knead for 3 minutes. 

Place the dough in a greased bowl and cover with plastic wrap.  Let sit in a warm, dry place for 30 minutes before rolling and stretching for the pizza.



For the Sauce:
1/4 plus 1 tbsp cup olive oil, divided
2 garlic cloves, chopped
2 tbsp dried thyme
2 tbsp dried oregano
2 tbsp dried basil
28 oz fire roasted tomatoes, strained
1/2 cup water
1 tbsp sugar
Salt and pepper to taste


Add 1/4 cup olive oil to a large saucepan over medium-high heat.  Add the garlic and cook for 1 minute, then add the dried herbs, tomatoes, water, and sugar.

Bring to a light boil, then reduce heat and allow the sauce to simmer for 30 minutes.

Finish with the remaining tbsp oil and season to taste with salt and pepper.




Approximate Nutritional Values: http://www.food.com/recipe/pizza-dough-and-sauce-1005
 

French-Style Peasant Bread  (Boule Campagnarde)


1-1/4 oz active dry yeast
1-1/2 cup warm water (105 to 110-deg), divided
2 tsp table salt
1 tbsp coarse sea salt
1 tsp sugar
2 tsp herbs de provence
3 cups bread flour
1 large egg yolk, beaten with 1 tbsp water
Cornmeal (for dusting)
Vegetable oil



In a small bowl, combine the yeast, sugar, and half the water.  Stir with a spoon and let proof for 5 minutes or until the mixture bubbles up.

In the bowl of a stand mixer fitted with a dough hook, combine proofed yeast, the remaining water, the herbs de provence, and table salt.  Then add the flour—1 cup at a time—mixing for 2 minutes after each addition.

(Note: since you’re mixing the dough with the hook, there’s no need to knead it afterwards.)

Slide the dough into a large metal bowl that’s been greased with oil.  Cover with a damp towel and let rise in a warm place for about 2 hours or until it doubles in size.  

(Note: you can also let the dough rise in an oven. Preheat it to 150-deg, then turn the oven off and open the door for about 30 seconds to dissipate some of the heat.  Rub about 1 tbsp vegetable oil onto the top of the ball of dough to prevent it from drying, out, then stick he bowl of dough inside the oven and close the door.  Let rise 60-90 minutes or until it has doubled in size.)

Cover a baking tray with parchment paper and sprinkle with some cornmeal—just enough to keep the dough from sticking to the paper.

Punch the dough in the bowl down after it has risen and knead for 1 minute, then shape into an oval loaf.  Place the loaf on the baking tray and cover with a damp towel and allow to rise for one more hour.

Preheat oven to 400-deg.  Fill a pyrex dish with boiling water and place on the lower rack of the oven.

Using a sharp knife or razor, cut shallow slashes across the surface of the bread, about 2” apart.  Then brush the top of the bread with the egg wash and sprinkle with the sea salt.

Place the bread on the middle rack of the oven and bake for 30-40 minutes or until the bread is crusty and golden brown.



Approximate Nutritional Values:  http://www.food.com/recipe/crusty-french-bread-101476

Honey Cheese Rolls


4 oz smoked mozzarella cheese, sliced into 6 rounds
1 can thin crust pizza dough
6 tsp butter, divided
6 tsp orange blossom honey, divided


Preheat oven to 400-deg.

Unroll the pizza dough and cut into 6 even squares.  Place 1 slice of cheese on top of each dough square, then top with a pat of butter and a teaspoon of honey.

Fold the corners of the dough towards the center and pinch closed until tightly sealed.

Bake for 15 minutes or until golden.  Serve warm.




Approximate Nutritional Values:  http://greek.food.com/recipe/honey-and-cheese-rolls-134708

Basic Pizza Dough

3 cups all-purpose or bread flour, plus extra for kneading
1 teaspoon fast-rising yeast
2 teaspoons salt
2 tablespoons olive oil, plus extra for working the dough
1 cup water



Put the flour, yeast, salt, and olive oil in a food processor. Turn the machine on and add the water through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water, 1 tablespoon at a time, and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour, 1 tablespoon at a time, and process until it does.

Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball, then wrap in plastic. Let rest at room temperature until the dough doubles in size, 1 to 2 hours. 

Remove the plastic wrap and reshape the dough into a ball and cut in half, forming 2 balls. (From here on, use olive oil if you’re cooking on baking sheets, flour if on a pizza stone.)

Put the dough on a lightly floured surface (a pizza wheel is ideal), sprinkle with flour, and brush with a bit of oil and place on a lightly oiled sheet. Let rest for about 20 minutes, while you heat the oven to 500-deg.

Press one of the dough balls into a 1/2” thick flat round, adding flour or oil to the work surface as necessary. Press or roll the dough until it’s as thin as you can make it—let it rest a bit if it becomes too elastic. 

Add your sauce and toppings (some unique but delicious suggestions in the next post) and bake for at least 10 minutes, rotating once, until the crust is crisp and your toppings have melted/cooked through.



Approximate Nutritional Values: http://low-cholesterol.food.com/recipe/pizza-dough-for-thin-crust-pizza-70165

Cocktail Pizza





For the Crust:
1 cup warm water (110-deg)
3 tbsp olive oil
1 tbsp sugar
1 tsp salt
2-1/2 cups all purpose flour
2-1/4 tsp active dry yeast 


For the Pizza Topping:
4 roma tomatoes, sliced thin
1/2 cup fresh basil leaves, chiffonade-cut
1/3 lb medium shrimp, sliced in half
3/4 cup mozzarella cheese, shredded
3/4 cup goat cheese cheese, crumbled


Preheat oven to 450-deg.

Stir water, sugar, and yeast together until dissolved.  Add the olive oil and salt, then stir in the flour until well blended.  Let dough rest in a warm place for 10 minutes.

Cook dough on a baking sheet for 15-20 minutes until firm.  Then remove from oven and top with the tomatoes, basil, and shrimp—all spread evenly over the crust.

Sprinkle on the mozzarella and goat cheeses then bake another 4-6 minutes until the cheese is melted.  Serve piping hot.



Approximate Nutritional Values:  http://www.food.com/recipe/goat-cheese-mashed-potato-pizza-with-savory-shrimp-topping-475918

Pie Dough 101, Part Two

If the dough has any holes or cracks once placed in the pan, use scraps of dough to patch the area, attaching it to the crust with a dab of cold water.

Prebaking a crust (i.e., baking it  before adding any filling) ensures a crisp crust and is usually used for cream, custard, and fruit pies.


For best results, bake pie crusts in a glass pan on the lower racks in your oven at 425-degrees.


Prick the bottom of the raw dough (in the pan) with a fork before baking to prevent it from puffing up.


If the edges of the crust begin to brown/blacken too quickly, cover with foil to slow the baking process on that part of the pie.


Don’t put hot filling in a cold crust—it will make the pie crust soggy.  But you can put a hot filling in a hot crust or a cool filling in a cool crust.