Fruit Focaccia

Recipe courtesy SoNo Bakery, 2011
Show: Unique Sweets Episode: Breakfast Pastries

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  • on March 20, 2013

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    Love the concept of this recipe, but shame on you Sono Bakery, a terrible recipe! As the former reviewer stated, WAY too much liquid, sorry to hear she wasted her fruit. I have experience with focaccia, so I did not use all the liquid, but still had to add flour to turn what was essentially a batter into a wet dough. The dough hook does not mix well with a Kitchen Aid, I think it would be best to use the paddle, at least at first for the dry ingredients. Recipe did not say to "dimple" the dough before baking as you usually do with focaccia, so I did it anyway. I will use this concept, but not this recipe! Very surprised that John Barricelli would have a recipe like this which is also in his Sono Baking Company Cookbook.

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  • on January 10, 2013

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    To much liquid in recipe, did not want to add any more flour as I was not sure of an amount that would not ruin flavor. Do not waste your time trying this. I looked at similar ones after I tried this and liquid amounts are a lot less. What a waste of dried fruit.

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