Sunday, November 16, 2008

Foccaccia topped with pear.

A long, quiet Sunday at home. It was snowing lightly outdoors when I woke up and I knew that the day would be perfect for reading, listening to music, quilting, and some kitchen fun.
We had a late breakfast my husband and I, both girls were sleeping over with friends. Music on, chatting about this and that. Bread with fruits and nuts from a bakery downtown, alot of tea. Sunday morning breakfast just as I dream them to be.
But breakfast bread doesn't last for ever, and while it was still too early to start to prepere the moose soup for an early dinner, I decided to bake a sweet foccaccia. Two almost overripe pears were in the fruit bowl together with apples and oranges, perfect for a foccaccia topping.
25g fresh yeast
3dl lukewarm water
ca 5dl white flour
Put the yeast in the baking bowl, add a little salt and sugar. Let the yeast melt.
Add the water and stir well.
Add flour and stir more.
Let the dough rise for half an hour.
Glaze a baking tin, about 20x30cm with olive oil. Put the dough in the tin, add sliced pears, sugar and cinnamon.
Rise for yet 30 minutes.
Bake at 220C for about 25 minutes.


Anonymous said...

Be right there...set a place for me! :-)

Britt-Arnhild said...

Ok Maggie, a place is set for you. Can you bring me some nice AVON products please :-)

see you there! said...

I'm about to have a bowl of oatmeal with raisins and nuts. A piece of your bread would sure go good with that.