----- Now You're Cooking! v4.64 [Meal-Master Export Format]
       Title: Apple Focaccia
  Categories: desserts
       Yield: 10
       1 sm apple; cored and quartered
       2 c  flour; plus about 2 t for k
     1/4 ts cinnamon
       1 tb sugar; or 2 t honey
       1 ts yeast
     1/4 ts salt )
     1/3 c  hot water; or a bit more
     1/3 c  raisins
   4 medium apples
   Juice of 1/2 lemon
   Pinch white pepper
   Pinch cloves
   Pinch cardamon
   Pinch nutmeg
   Pinch ginger 1 t. vanilla extract
   1/4 C. sugar -- or honey
   1/4 C. brown sugar 1 t. cornstarch -- (2 t
   if using honey instead of sugar)
   2 T. apricot jam 1 t. water
   Dough: Process quartered apple in food processor for about 20 sec;
   transfer to a separate bowl.
   Add 2 C. flour, cinnamion, sugar or honey, yeast and salt if desired to
   food processor; process 5 seconds. Add processed apple; process for
   additional 5 seconds. With processor running, gradually add 1/3 C. hot
   water through feeder tube. Stop machine and let dough rest about 20
   seconds. Continue processing and adding water gradually through feeder
   tube until dough forms a soft ball and sides of bowl are clean. Pulse 2
   or 3 more times.
   Sprinkle raisins and 1 T flour onto clean surface. Turn dough onto surface
   and knead for about 1 minute to incorporate raisins. Add flour if dough is
   very sticky.
   Lightly flour inside of plastic bag. Plac dough in bag, seal and let rest
   for 15 to 20 minutes in a warm, dark place.
   Roll dough into a circle 12 to 14 inches in diameter. Lay in oiled (ack!
   use spray or parchment paper!) skillet or a baking dish. Cover with a
   kitchen towel and set aside in a warm place while you prepare filling.
   Preheat oven to 400 degrees.
   Filling: Core and slice apples paper thin. Sprinkle lemon juice over apple
   slices. Add remaining filling ingredients and mix well.
   Spoon filling into dough. Bake for 20 minutes, then rotate pan 180
   degrees. Reduce oven temperature to 375 degrees, and bake for an
   additional 20 minutes, or until apples are browned. Cool in pan for 5
   minutes. Remove from pan and cool thoroughly on wire rack.
   Glaze: In a small saucepan, melt jam or preserves. Add water, and bring to
   a boil, stirring vigorously. Brush glaze over apples and serve. Serves 8
   to 10. Prepare it a day in advance to give flavors a chance to meld
   Recipe by: Net
   found bz ulrich sahm, converted by MM_Buster v2.0i.
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000