Sweet fruited focaccia
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs rising and resting
- Easy
- Serves 6 - 8
Skip to ingredients
Showing items 1 to 3 of 6
- 350g strong white bread flourplus extra for dusting
- 7g sachet fast-action dried yeast
- 30g golden caster sugar
- 1 tsp ground cinnamon
- 1 tbsp olive oilplus extra for the bowl and tin
- 100g mixed dried fruitor raisins
- 1 tbsp granulated sugarfor sprinkling
- 1 tsp maple or golden syrupfor brushing (optional)
Nutrition: Per serving (8)
- kcal226
- fat2g
- saturates0g
- carbs45g
- sugars12g
- fibre2g
- protein6g
- salt0.6g
Method
step 1
Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
step 2
Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
step 3
Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough – this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using – this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.
