Here's an apple focaccia recipe from our archive. It got good feedback
after being posted to the list but I haven't tried it myself. The
recipe suggests making it a day ahead of time to allow flavors to
Date: Mon, 17 Jan 94 16:10:28 EST
From: Patricia Thorp <thorp@xxxxxxxxxxxxxxx>
From Veg Times, Feb, 1994
1 small apple, cored and quartered
2 C unbleached white flour, plus about 2 T for kneading
1/4 t. cinnamon
1 T. sugar or 2 t honey
1 scant t quick-rising yeast
1/4 - 1/2 t salt (optional)
1/3 to 1/2 C hot tap water
1/3 C raisins
4 medium apples
Juice of 1/2 lemon
Pinch white pepper
Pinch ground ginger or 1/2 t. grated ginger root
1 t. vanilla extract
1/4 to 1/3 C. sugar or honey
1/4 to 1/2 C. brown sugar or 2 T blackstrap molasses
1 t. cornstarch (2 t if using honey instead of sugar)
2 T. apricot jam or preserves
1 t. water
Dough: Process quartered apple in food processor for about 20 sec;
transfer to a separate bowl.
Add 2 C. flour, cinnamion, sugar or honey, yeast and salt if desired
to food processor; process 5 seconds. Add processed apple; process for
additional 5 seconds. With processor running, gradually add 1/3 C. hot
water through feeder tube. Stop machine and let dough rest about 20
seconds. Continue processing and adding water gradually through feeder
tube until dough forms a soft ball and sides of bowl are clean. Pulse
2 or 3 mores times.
Sprinkle raisins and 1 T flour onto clean surface. Turn dough onto
surface and knead for about 1 minute to incorporate raisins. Add flour
if dough is very sticky.
Lightly flour inside of plastic bag. Plac dough in bag, seal and let
rest for 15 to 20 minutes in a warm, dark place.
Roll dough into a circle 12 to 14 inches in diameter. Lay in oiled
(ack! use spray or parchment paper!) skillet or a baking dish. Cover
with a kitchen towel and set aside in a warm place while you prepare
filling. Preheat oven to 400 degrees.
Filling: Core and slice apples paper thin. Sprinkle lemon juice over
apple slices. Add remaining filling ingredients and mix well.
Spoon filling into dough. Bake for 20 minutes, then rotate pan 180
degrees. Reduce oven temperature to 375 degrees, and bake for an
additional 20 minutes, or until apples are browned. Cool in pan for 5
minutes. Remove from pan and cool thoroughly on wire rack.
Glaze: In a small saucepan, melt jam or preserves. Add water, and
bring to a boil, stirring vigorously. Brush glaze over apples and
serve. Serves 8 to 10.
The recipe also suggests that you prepare it a day in advance to give
flavors a chance to meld.
Per serving: 236 Cal. 4g protein; 0.3g fat; 54g carb; 0 cholesterol;
5mg sodium; 3g fiber; VEGAN.