Dried Fruit Schiacciata with Rosemary, Orange and Anise

Recipe courtesy Hedy Goldsmith

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5

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  • on October 20, 2013

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    This is amazing for the flavor & texture. That being said, we did need to modify. We made a full cup of the infused oil, using just 5 Tbls in the dough itself (1/2 c minus 3 Tbls reserved. It was extremely humid when we did this recipe, and when we put it together, the dough was almost a batter consistency. When we were supposed to "knead with dough hook 5 to 6 minutes until dough is smooth and elastic", the dough was so sticky "elastic" was not possible. We added another 3/4 c bread flour to get the dough to pull away from the bowl at all, then followed the recipe exactly until adding the fruit which wouldn't all fit... next time, we'll cut the fruit by half. We used Cyprus flake salt for our sea salt garnish (probably used more than called for and it was perfect. We also pulled it after 15 minutes baking because it was DONE according to a probe thermometer. All in all, we felt this was one of the best bread/pastry/fruitcakes we've ever had. Awesome stuff!

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