Desayunos
Focaccia de arce y nueces con glaseado salado
🧺 Ingredientes
Las cantidades se recalculan solas. La receta está escrita para 12.
- 1 and 1/2 cups (360g/ml) warm water (110°F/43°C)
- 2 teaspoons (6g) instant or active dry yeast
- 1 teaspoon granulated sugar
- 3 and 1/4 cups (423g) bread flour (weigh it for accuracy)
- 1 Tablespoon extra-virgin olive oil, plus 1 Tablespoon for the pan
- 2 teaspoons coarse salt
- 4 Tablespoons (56g) unsalted butter
- 2 Tablespoons (40g) pure maple syrup
- 6 Tablespoons (75g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/2 cup (60g) chopped pecans, toasted (see Note)
- 2 Tablespoons (28g) unsalted butter
- 1/4 cup (80g) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch of salt
- flaky sea salt, for topping
👩🍳 Paso a paso
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In a large bowl, whisk together the warm water, yeast, and sugar. Cover the bowl and let sit for 10 minutes to dissolve the yeast. Add the flour, 1 Tablespoon of olive oil, and salt. Gently mix with a silicone spatula until combined. The dough should be sticky and wet. Cover the bowl and let the dough rest for at least 15 minutes and up to 1 hour at room temperature.
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Visualize a clock on top of your dough. You’ll be folding it at the 12 o’clock mark. With an olive oil-greased spatula or lightly oiled hand, lift up the dough at 12 o’clock and gently stretch it up and pull it toward the opposite side of the bowl (6 o’clock), folding it down over the dough. Turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds. Cover the bowl and place it in the refrigerator for at least 12 hours or up to 48 hours.
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Brush 1 Tablespoon of olive oil all over the bottom and up the sides of a 9×13-inch baking pan. Transfer the dough into the prepared pan. With lightly oiled fingers, gently press the dough toward the corners of the pan. It won’t stretch all the way to the corners yet; that’s expected. Lightly cover the pan and let the dough rest for at least 15 minutes and up to 1 hour at room temperature.
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Melt the butter with the maple syrup, and whisk to combine. Set aside to slightly cool. In a small bowl, mix together the brown sugar, cinnamon, and a pinch of salt.
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With lightly oiled fingers, gently press the dough toward the corners of the pan. It should stretch out a little easier now. Drizzle about half of the maple-butter mixture over the top of the dough, leaving a 1-inch border around the edges. Sprinkle about 2/3 of the cinnamon-sugar mixture evenly over the top, followed by all of the pecans. Reserve the remaining maple-butter and cinnamon-sugar for topping in step 8.
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Fold one short end of the dough toward the center, then fold the opposite end over it, like folding a letter. Turn the filled dough 90 degrees in the pan and gently press it toward the corners of the pan. Don’t worry if it doesn’t fill the pan yet.
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Cover and allow to rise at room temperature until noticeably puffy and bubbly, about 1 hour or longer if needed. During the last 15 minutes, preheat the oven to 425°F (218°C).
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Reheat the maple-butter mixture so it’s liquid and pourable, and drizzle over top of the focaccia. Sprinkle the remaining cinnamon-sugar over top. Press your fingertips into the surface to create dimples all over, gently stretching the dough to fill the pan as you go.
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for 18–22 minutes until deeply golden brown and baked through. For a more accurate test of doneness, insert an instant-read thermometer into the center; the focaccia is done when the internal temperature reaches 200–210°F (93–99°C). Cool the focaccia in the pan for at least 30 minutes to allow the filling to set before slicing and serving.
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In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Taste. Drizzle over the focaccia, then sprinkle flaky sea salt over the top. Slice and serve.
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Store leftover maple pecan focaccia covered tightly at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat leftover focaccia in a 300°F (149°C) oven for 5–10 minutes.
Una focaccia dulce combina masa esponjosa con aceite de oliva, relleno de nueces pecanas y arce, y glaseado salado.
Por qué importa
- Descubres una receta que fusiona la textura del pan italiano con el sabor de panecillos dulces de arce y nueces.
- Aprendes a transformar una masa de focaccia tradicional en un pan dulce perfecto para desayunos especiales o meriendas.
Contexto
La receta propone una masa de focaccia suave y aireada enriquecida con aceite de oliva. El relleno combina mantequilla, azúcar morena, jarabe de arce (miel de maple) y nueces pecanas tostadas picadas. Para preparar la masa necesitas harina de trigo, levadura fresca o seca, agua tibia, aceite de oliva, sal y azúcar. Amasa hasta obtener una textura elástica, deja reposar hasta duplicar volumen, extiende en una bandeja aceitada, rellena con la mezcla de nueces y arce, dobla o enrolla, y hornea a 200°C durante 20-25 minutos hasta dorar. Una vez fría, cubre con un glaseado de azúcar glass, jarabe de arce y una pizca de sal marina. Sirve 8-10 porciones. Si no encuentras nueces pecanas, puedes usar nueces de Castilla o almendras.
Lo que sigue
Ideal para preparar en fin de semana y servir tibia con café.
Tazas → gramos
Equivalencias de cocina, redondeadas. Para repostería fina, pesá.
El vino sin complicarte
Rosado seco, bien frío
Cuando no sabés por dónde va a ir la mesa, el rosado seco es la apuesta que menos se equivoca: tiene la fruta de un tinto y la frescura de un blanco, y no tapa nada. Servilo a 9 grados.
Sin alcohol: agua con gas, limón y mucho hielo.
Recomendación editorial, sin marcas ni puntuaciones. Consumo responsable. Prohibida la venta de alcohol a menores de edad.
Basada en Sally's Baking Addiction, con receta y texto propios.
