Bananas make an unexpectedly delicious filling--and garnish--for this sweet version of focaccia. Use firm but ripe bananas so the slices hold their shape during baking. The slices are sprinkled with ground cinnamon and brown sugar for added flavor. The dough itself is also a bit out of the ordinary, with yogurt added along with the olive oil to the yeast mixture and dry ingredients. Serve warm, dusted with confectioners' sugar, as the finale to an Italian-style meal.
- 3 bananas (ripe)
- 250 grams flour
- 10 grams yeast (brewer’s)
- 100 grams brown sugar
- 50 milliliters extra-virgin olive oil
- 8 ounces low fat yogurt (container)
- brown sugar
- powdered sugar
- Preheat oven to 180C.
- Dissolve the yeast in a cup of warm water, knead together with the flour, sugar, oil, yogurt, and a pinch of salt. Add more warm water until the dough is soft, elastic and no longer sticks to your hands.
- Shape it into a ball, place it in a bowl and cover the bowl with a kitchen towel. Let the dough rise in a warm area for a few hours.
- Slice the bananas into rounds.
- Knead the dough again for a few minutes, divide it into two parts and roll out the two parts into two thick sheets.
- Line a rectangular baking sheet with wax paper, brush with extra virgin olive oil.
- Place the sheet of dough on the baking sheet, add the banana slices (keep a few slices for later), and sprinkle with brown sugar and cinnamon.
- Cover with the second sheet of dough, sealing the two disks by pinching the edges together, brush with oil, garnish with the banana slices set aside earlier and sprinkle with brown sugar.
- Bake in the oven for approximately 45 minutes.
- Serve hot, sprinkled with powdered sugar.
PER SERVING *
|Calories580Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.