Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Panettone Focaccia
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Some of you tune into my yearly panettone reviews you would know firstly how much I love panettone and secondly the things that make a good one. I love a panettone that is firstly soft, has a good egg amount, has great orange peel and preferably uses raisins. I mean is that too much to ask for? Clearly!
You would also know I love making focaccia. I have a different topping variation at each and every supper club or dinner party I host. So I thought to myself why not fuse two things I love and see what comes out of it, and oh my goodness this was amazing. Now is it trying to replicate a traditional panettone? No, however I have taken the elements that I love and created this beauty. I hope you give it a go and love it as much as I did.
Ingredients:
Bread:
- 500 grams plain flour or bread flour
- 450mLs warm tap water (not hot)
- 2 teaspoons honey
- 1/2 sachet yeast (4g)
- 30 grams unsalted butter, melted/soft
- 1 tablespoon salt
Toppings:
- 1/4 cup brown sugar
- 1/3 cup orange peel (or mixed citrus peel)
- 1/3 cup raisins
- 50 grams unsalted butter
Method:
- Whisk warm water, yeast, butter (30 grams) and honey in a deep bowl until incorporated.
- Mix in flour and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
- Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
- After 15 minutes, stretch and fold the dough.
- Cover and rest for another 15 minutes before you stretch and fold the dough again.
- Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
- Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper and 2-3 tablespoons of olive oil.
- Tip the dough in the one tray. Sprinkle the brown sugar over the dough and half the amount of orange peel and raisins (set the other half aside)
- Fold the dough into thirds over the toppings, like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top.
- Cover and proof for another 1.5 hours at room temperature.
- Pre heat your oven at 220C.
- Drizzle dough with a little more olive oil, dimple the dough, add the remainder of orange/mixed peel, raisins and evenly dollop the remainder of unsalted butter (50 grams).
- Bake on the lowest rack of the oven for approximately 20-30 minutes or until golden.
- Let focaccia cool and remove from pan. Sprinkle a good amount of icing sugar over the surface, and cut into desired portions and enjoy.
Tips/Substitutions:
-
- Keep in and airtight container for 3-4 days.
- Eat at room temperature or warmed up.
- Replace orange/mixed peel and raisins with choc chips.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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