Dried Fruit Focaccia

Serves: 
1

A great combination of fruit is the highlight of this golden brown focaccia bread. Fennel adds a distinctive flavor surprise.

Ingredients

1 cup mixed dried fruit such as cherries, golden raisins, apricots
1 tbsp. lemon zest, grated
1 1⁄3 cups milk
1 tbsp. sugar
1 package dry yeast
3 1⁄2 cups flour
3 tbsp. olive oil
2 tsp. salt
1 tbsp. fennel seeds
 

Steps

1. Reconstitute dried fruit in hot water; drain, add zest and reserve.

2. In a saucepan, heat milk until luke warm; add sugar and package of yeast.

3. Pour milk into a large bowl. Stir in 1 cup flour, cover and set aside until it forms a sponge, about 30 min.

4. Transfer sponge to mixer (with a dough hook) and add remaining flour, 1⁄4 cup at a time. Add 2 tbsp. oil and salt and beat until combined. Knead dough until smooth, loose, and elastic.

5. Spread remaining oil inside a large bowl. Allow dough to rise at least 3 hrs. or until doubled in size.

6. Add fennel seeds and dried fruit and knead until completely combined. Roll out into a 13-in. circle and allow dough to rise again 30 min. Bake until golden, about 25 min.
 

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources