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Рецепт Banana, Walnut, and Chocolate Focaccia
by Bill Harris

We recently traveled to New York to attend the wedding of some good friends. Just around the corner from their loft in the Flatiron District, we discovered Eataly, my new favorite spot in the city. The New York Times described it as a “megastore” that “combines elements of a bustling European open market, a Whole-Foods-style supermarket, a high-end food court and a New Age learning center.”

An Italian megastore it is indeed! Boasting several restaurants, Eataly houses long aisles of olive oil, handmade pasta, an amazing selection of cheeses, seafood, and meats. If anything makes me feel like a kid in a toy store, this place does.

We made two visits to Eataly during our stay in the city. We truly had the full New York experience when we ended up there at 4 P.M. on Friday afternoon. To describe the space as crowded would be a spectacular understatement. Fighting shoulder to shoulder shoppers challenged our effort for a late lunch. We finally managed to grab a fabulous sandwich with roasted tomatoes, fresh mozzarella, and pesto on a crusty baguette and one of the best cappuccinos I’ve had.

Our second visit on Sunday afternoon proved to be a bit more relaxed. I resisted the temptation to buy everything in sight, knowing that we’d be boarding a plane shortly. We made our way to the bakery and nabbed a couple of focacce: one with apple and cinnamon and the other with banana and chocolate chips. We barely made it out the store before both were gone.

As we made our way back to Atlanta, I promptly committed to making my own version of banana and chocolate focaccia. This flat Italian bread, similar in texture to pizza dough, typically features savory flavors. I was excited by the variation of using fruit, and for today’s post, I’m sharing my “Eataly-inspired” Banana, Walnut, and Chocolate Focaccia.

Banana, Walnut, and Chocolate Focaccia

Ingredients

Instructions

1. Whisk flours, salt, and 2 tablespoons sugar together in a medium bowl. In a separate small bowl, whisk together water, yeast, and 1 tablespoon sugar. Set aside for 5 to 10 minutes until yeast activates and creates a foam on top of liquid.

2. Transfer flour mixture and liquid to the bowl of a mixer. Using a dough hook, mix and knead for 7 to 8 minutes. If mixing by hand, combine ingredients in a large bowl and stir with a spoon until dough forms. Transfer dough to a floured surface and knead by hand for 7 to 8 minutes.

3. Coat a large bowl with 1 tablespoon of canola oil. Transfer dough to bowl and roll over to coat dough with oil. Cover bowl with plastic wrap and place in a warm place for 1 to 1 1/2 hours until dough has doubled in size.

4. Pour 1/4 cup canola oil onto a 12x17 inch baking sheet and spread around. Transfer dough to baking sheet and begin spreading and stretching dough to fit the baking sheet. Turn the dough a couple of times to coat the dough with oil. Spread your fingers and begin to press deep dimples into dough. It's okay if you create a few holes in the dough. Place baking sheet in a warm place and let rise again for 1 hour or until doubled in size.

5. While dough is rising the second time, preheat oven to 425 degrees. When dough has risen, place banana slices on top of dough. Spread walnuts and 2 teaspoons sugar over dough and place pan in oven. Bake for 20 to 25 minutes until focaccia is golden brown.

6. Remove from oven and cool for 10 to 15 minutes. While still slightly warm, spread chocolate chips over focaccia and serve. Focaccia can be eaten warm or at room temperature.

2.5

http://www.southernboydishes.com/2014/12/16/banana-walnut-and-chocolate-focaccia/

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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