Fruit focaccia with sourdough focaccia is very versatile lends itself to numerous variations from classic savory recipes with olives, onion, or cherry tomatoes to the most extravagant ones with more refined ingredients, and is one of the most irresistible temptations, at least for me.
When I think of focaccia I think of the savory version but this time I was tempted by the inspiration of the moment and stuffed it with lots of fresh fruit
These very soft and fragrant fruit scones were born delicious and perfect for breakfast but also for a healthy and nutritious afternoon snack
- 500 g Tumminia durum wheat flour
- 150 g Refreshed sourdough
- 350 ml Water
- 2 tsp Salt
- 2 tablespoons Extra virgin olive oil
- to taste Strawberry and / or apricot jam
- to taste Fresh fruit to taste (strawberries, bananas, apricots, etc.)
- 1/2 Orange or Lemon (the juice)
- a few spoons Brown sugar
- I kneaded the flour and water by hand in a large container for a few minutes before leaving it to rest for thirty minutes at room temperature covered with a cloth.
- This technique known as autolysis is used to create the gluten mesh, in other words, the water goes to "break" the bran.
- After the timer went off I added the mother yeast, salt, and oil and kneaded the dough until it formed a ball.
- I made some book folds and let the dough rest in a bowl covered with a cloth at room temperature until it doubled then divided it into 12 balls and spread them inside muffin molds.
- I let the scones rise for a couple of hours before stuffing them with jam and pieces of fruit that had been brushed with orange juice (or lemon juice) and sprinkled with brown sugar.
- 20 minutes at 210 °C, creating humidity with a water spray
- During the last few minutes of cooking cover the fruit scones with a sheet of aluminum foil to prevent them from becoming too golden, and use a wooden spoon to keep the oven door ajar to let the humidity out.
- I baked them and let them cool before serving them.
- If you don't have sourdough you can substitute yeast in the loaf; 5-10 g is enough depending on the amount of time you have available for leavening. The more yeast you use, the shorter the time it will take for your dough to double.
Amount Per Serving Calories 678Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 1398mgCarbohydrates 131gFiber 6gSugar 12gProtein 18g