Sweet focaccia with apples

Sweet focaccia with apples

Here is another of the many variations possible with thedough based on leavened desserts: a very tasty sweet focaccia with apples.

Nothing complicated, especially if the dough has already been prepared;
but certainly successful.

The last time I put it on the table was a battle at the last slice!

The important thing, to obtain a beautiful visual effect, is to arrange the segments of apples almost vertical and close together so that they can not fall.

For the rest we proceed as for all other cakes based on leavened.

And now, starting as always from the ingredients, let's start cooking!

Ingredients (for a 40x30 cm baking pan or two 20x30 cm baking sheets):

for the dough

White flour

g.

380

freeze-dried yeast

sachet

1

butter

g.

50

milk

ml.

200

sugar

g.

50

pure minced vanilla

pinch (made with three fingers)

2

egg

pc.

1

sale

pinch (made with three fingers)

1

For decoration

rennets

g.

1'200

lemon juice

q.s.

sugar

q.s.

cinnamon

q.s.

Preparation:

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Melt the butter in a saucepan and then add the milk, remove from the heat, stirring well.

Mix the flour with the lyophilized brewer's yeast and begin to mix in the mixer at low speed adding the milk with melted butter, then the sugar mixed with the vanilla and the egg.

Stir at medium speed for two or three minutes and then add a pinch of salt.

Continue stirring for a couple of minutes at a time and then put the kneader at maximum speed for one minute.

Cover the bowl with a cloth and let it grow, sheltered from the cold and drafts, the dough for half an hour (must double).

Flour the kitchen counter and gently knead the leavened dough giving three turns to the dough.

Even this dough, like many other leavened products, gives its best if prepared the day before and then left, after these first steps, to mature in a sealed container in the cool, for example in the less cold part of the refrigerator.

The next day will be left to warm at room temperature for one or two hours and then worked gently (even with a rolling pin) to be spread in a pan slightly buttered (v. Note).

Leave to rise one last time, covered with a cloth and protected from drafts, for at least an hour.

Meanwhile, peel and cut into apples (I use a tagliamele from twenty thin wedges) and put them to taste in a bowl with lemon juice, sugar and cinnamon.

After the last rising, place the apple slices, drained by any remains of lemon juice, on the cake, very close.

Decorate with flaked almonds.

Put the pan in the oven (static) preheated to 200 ° and cook for about 25 ': given the variability of behavior of domestic ovens, it is always worth checking, after this interval, if the cake is well cooked.

Remove from the oven and sprinkle with powdered sugar.

Just keep warm from the pan and transfer to a cutting board.

Cut into rectangular slices and serve.

Bon appetit!

ADVICES AND NOTES:

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