Several weeks ago, we had our fall progressive dinner and our lovely neighbours Tom and Iona chose Pomegranate as the theme! What a coincidence for JT and I, since we were just there in September! (Please recall that Granada means pomegranate in Spanish!). JT and I served hors d’œuvres and appetizers; the hors d’œuvre was a delicious pomegranate guacamole with homemade fajita chips and the appetizer was a cob salad with a corn and pomegranate mix and a pomegranate syrup dressing.
And because I don’t extend myself enough, I decided to make a sourdough pomegranate, date and rosemary focaccia. Although the dates did certainly added some sweetness, the perfumy flavour of the rosemary increased the savoury aspect without being overwhelming. The recipe below is a modified version of this recipe, which I originally made at the cottage.
Pomegranate, Date and Rosemary Sourdough Focaccia
A KitchenInspirations Original Recipe
Makes one focaccia 28 cm x 36 cm (11″ x 14″)
Ingredients:
- 265 g (1 cup) fed, sourdough starter
- 300 g (1 1/3 cup) warm water
- 100 g (1/2 cup) olive oil, divided
- 1 1/4 teaspoons salt
- 8 g (1 packet) instant yeast
- 8 g (1 tbsp) milk powder
- 500 g (3 1/2 cups) Unbleached All-Purpose Flour
- 70 g (~1/2 cup) loosely packed dates, sliced in half, lengthwise
- 75 g (~1/2 cup) pomegranate seeds
- 4 g (1 generous tbsp) roughly chopped rosemary
Directions:
- In the large bowl of your stand mixer fitted with the dough hook, combine sourdough starter, water and 50 g (1/4 cup) olive oil and mix well. Sprinkle the yeast into it and mix well.
- Whisk to combine the salt, milk powder and flour and add in batches to the liquid ingredients. Combine and then knead with the machine for 5 minutes. This dough is quite sticky
- Pour remaining 50 g (1/4 cup) olive oil into a clean bowl and turn the dough into it. Roll the dough around in the olive oil to coat, cover with a clean tea towel and allow to rise in a warm dark place for 1 hour.
- Pre heat oven to 190° C (375° F). Turn the dough out onto the baking sheet and with your fingers, press dough evenly to create a rectangle about 28 cm x 36 cm (11″ x 14″).
- Gently press the sliced dates, pomegranate seeds and rosemary into the dough, making sure they are spread evenly. Drizzle the olive oil remaining in proofing bowl over the raw dough. Allow to rest for 20 minutes.
- Bake for about 45 minutes or until the internal temperature is 43°C (190° F).
- Cool slightly and cut into portions. Serve warm with your best extra virgin olive oil and pomegranate syrup or Ice Wine Syrup..
Late to the party but I had to comment about your focaccia, Eva. It looks wonderful. As you saw, I baked one with grapes on NYE but I love you idea of replacing them with dates and pomegranate arils. I especially like that the arils keep their luster once baked. They sure would add a festive note to the table. I’m definitely going to give them a try — not on NYE but I should be able to pick at least one of the other 364 days for focaccia testing. 🙂
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Thanks so much for your comment John. Indeed, I did see your wonderful focaccia (I probably ‘liked’ it too). The grapes would make it delicious to eat with cheese! Or a fondue! I hope you like my combo, please let me know what you think.
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Since I finally included pomegranate seeds and molasses into my cooking, I keep on discovering new surprising ways to use it. I love your focaccia! Such an unusual version. And the colours are amazing.
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Thank you kindly Sissi, it is a very pretty bread. The sour and sweet flavour of pomegranate make it perfect for so many things, I just love what you are doing with it too.
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Thuis lovely recipe is on my list for tomorrow morning! Ooh yes!
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Hi Sophie, thank you for your comment, I hope you love this festive bread as much as we did!
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I made it, loved it! xxx
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I hope you and JT are enjoying your Christmas day.
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Thank you Karen, we are chilling and enjoying every minute of it. Merry Christmas to you and your family.
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Oh wow! This looks absolutely amazing! I should definitely give the recipe a try hehe!
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Thanks so much, welcome to my blog.
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What a gorgeous and festive focaccia Eva! The combination of earthen tones from the dates, pops of red and interspersed greens from the rosemary have me feeling all the feels… 🙂 how cool that the pom seeds didn’t lose their vibrancy after cooking; what a showstopper. And I don’t think I’ve ever seen pom used in focaccia before either, love the novelty. Wish I could be a fly on the wall for your themed dinners (a fly that sneaks nibbles that is – hah!) so much fun! I want to wish you & JT a wonderful holiday season Eva and all the best for 2017.
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I’m touched and flattered by your kind comment Kelly, thank you. Our progressive dinners are unique and I think we are quite fortunate to have such wonderful neighbours that we can share such a unique experience with. I can truly say, without a doubt that they’ve been some of the best meals, each challenge elevating our skills. I’m fortunate because I don’t often get to cook for six so it gives me a chance to try new things. Each dinner, the main course host gets to invite a guest for the ride (no cooking because four houses stretch the eating time far too long), so if you’re in the big smoke, give me a shout, you never know if the stars might be aligned…
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Festive indeed, and I too was thinking I needed to stretch myself culinarily a little with an upcoming post. GREG
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Thank you Greg, can’t wait to read about it!
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What a nice dish! Rosemary is one of my favorite herbs, and I’m a sucker for anything made with it. BTW, I’m taking off for the rest of the year later this week, so want to wish you a very happy holiday season!
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Thank you for your kind words here and throughout the year John. I have thoroughly enjoyed our exchanges and the interesting content of your blog, particularly the clever quibble at the end. I too with you and your family a Merry Christmas and a happy and healthy new year.
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Oh Eva this is simply beautiful! I’m dying to recreate this. I love the colours and the patterns! 😀
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You are too kind, I can’t wait to see your creative version!
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What a gorgeous focaccia! I never would have thought to add pom arils, but they definitely worked. Your salad sounded terrific, too!
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Hi Liz, you were the inspiration for that incredible salad last summer and, I think of you every time I make one, no lie! I should have known they are called arils, thank you for the info!
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Looks gorgeous, Eva. Who says bread has to be savoury. The seeds would add a lovely crunch too.
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The seeds do add a marvellous texture indeed, thank you.
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This may be the prettiest focaccia I’ve ever seen! If it tastes even half as good as it looks then it is truly a festive winner. 🙂
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Oh my Betsy, I’m blushing from your generous comment, thank you.
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Wonderful! I love the idea of using pom seeds here..so festive!
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Thank you Angie, it does look quite festive.
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It looks delicious, I like that it’s a sweet version 🙂
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Thanks Marta, it’s only partially sweet because the perfume of the rosemary brings it back to the savoury side.
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What a very colourful focaccia.
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Thank you kindly Maria, it was pretty tasty too.
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