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Sweet fruited focaccia

Sweet fruited focaccia cut into slices

Sweet fruited focaccia

Name: Sweet fruited focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 350g strong white bread flour plus extra for dusting; 7g sachet fast-action dried yeast; 30g golden caster sugar; 1 tsp ground cinnamon; 1 tbsp olive oil plus extra for the bowl and tin; 100g mixed dried fruit or raisins; 1 tbsp granulated sugar for sprinkling; 1 tsp maple or golden syrup for brushing (optional)

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 25 mins

plus 2 hrs rising and resting

A star rating of 5 out of 5.3 ratingsRate

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Combine pillowy focaccia with the spiced fruit flavours of a tea loaf to create this tear & share bake, perfect with a Christmas Day cuppa

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g strong white bread flour

plus extra for dusting
7g sachet fast-action dried yeast
30g golden caster sugar
1 tsp ground cinnamon
1 tbsp olive oil

plus extra for the bowl and tin
100g mixed dried fruit

or raisins
1 tbsp granulated sugar

for sprinkling
1 tsp maple or golden syrup

for brushing (optional)

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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.

Recipe from Good Food magazine, December 2021

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A star rating of 5 out of 5.3 ratings

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