Raisin & Harvest Pear Foccacia

Raisin & Harvest Pear Focaccia

Submitted by: Bradley Price, Student, Kansas State University

For this raisin bread I wanted to create a rich and sweetly flavored bread that would melt in your mouth and give the raisins center stage. I chose to marry woody pears, zesty oranges and sweet yet subtle ricotta with the plump California Raisins in this play on Focaccia Bread.

FORMULA

Size: 17"L x 12"W x 1.5"H |  # loaves that can be made from 5 lbs flour: 5 | % of California Raisin Product to dry flour weight: 70% | Production Time: 7 hours (The rest is fermentation)
INGREDIENTS FINAL DOUGH TOTAL FORMULA
US/oz Metric/g Bakers % US/oz Metric/g Bakers %
Bread Flour 80 2268 100 80 2268 100
Salt 1.8 51 2.2 1.8 51 2.2
Instant Yeast .8 22.7 .98 .8 22.7 .98
Olive Oil 10.7 303.3 13.3 10.7 303.3 13.3
Water 57 1615.9 71.1 57 1615.9 71.1
California Natural Raisins 56 1587.6 70 56 1587.6 70
Orange Zest .3 8.5 40 .3 8.5 .40
Bosc Pear 16 453.6 20 16 453.6 20
Ricotta Cheese 16 453.6 20 16 453.6 20
TOTALS 238.6 6764.2 297.98 238.6 6764.2 297.98

PROCEDURE

Mixing Time 5-7 minutes
Mixing Speed #2 with dough hook
Dough Temp 72oF
Fermentation Time 2.5 hours
Fermentation Temp 78oF
Folding if needed Stretch and fold bread and let rest 30 minutes 3 times
Dividing Weight 2.98 lbs
Testing Time Overnight
Make Up Form into rectangles in the style of a Focaccia bread
Proofing Time 3 hours
Proofing Temp 78oF
Proofing Humidity 80%
Type of Oven Real Oven
Baking Temp 450oF
Baking Time 15-20 minutes
Finished Weight 3 lbs

ADDITIONAL PROCEDURES

1) Stir together flour, salt, and yeast in electric mixer. add oil and water, mix with paddle on low until incorporated

2) Switch to dough hook and mix on #2 for 5-7 minutes, dough should clear sides of bowl but still be sticky, in last 2 minutes of mixing add raisins and orange zest.

3) Dust counter with flour and turn dough onto it, divide into five
pieces and let rest 5 minutes.

4) Stretch dough from ends to twice its size and fold in on itself to return to shape. Spray with oil dust with flour and loosely cover with plastic wrap let rest 30 minutes.

5) Repeat step 4 two more times and then let dough ferment for 1 hour on counter.

6) Line a 17×12″ sheet pan with parchment paper and liberally oil pan with olive oil, place dough in pan and drizzle with more oil. Shape dough into rectangle using finger tips. Dough should fill pan and be about 1/2″ thick.

7) Loosely cover with plastic wrap and refrigerate overnight.

8) Remove pan from fridge 3 hours before baking, drizzle with more oil and dimple again, cover with plastic wrap and proof 3 hours.

9) Heat oven to 500F, add cheese and pears to top of focaccia.

10) Lower oven to 450F and place bread in oven for 15-20 minutes or until dough temps at 200F or above.

11) Immediately remove from pan and allow to cool.

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