Raspberry foccacia

There’s nothing more satisfying than a greedy slice of squidgy, salt-crusted, herb strewn, garlicky focaccia, except perhaps this sweet version of the classic Italian flatbread. It’s not overly sugary – just some fruit and fruit juice – but it satisfies a sweet craving in a most delicious way. Raspberries are lovely, but red grapes or other chopped fruit also work well.

  • Serves: 4 - 6
Raspberry foccacia
  • 2 teaspoons instant dried yeast
  • 1 teaspoon honey
  • 300 ml (10½ fl oz) warm water
  • 400 g (14 oz) strong flour, plus extra for dusting
  • 100 g (3½ oz) fine semolina
  • 2 teaspoons fennel seeds
  • A pinch of fine sea salt
  • Olive oil, for oiling and drizzling
  • 250 ml (9 fl oz/1 cup) unsweetened red grape or pomegranate juice about 200 g (7 oz) raspberries
  • 1 handful slivered almonds

Ingredients

  • 2 teaspoons instant dried yeast
  • 1 teaspoon honey
  • 300 ml (10½ fl oz) warm water
  • 400 g (14 oz) strong flour, plus extra for dusting
  • 100 g (3½ oz) fine semolina
  • 2 teaspoons fennel seeds
  • A pinch of fine sea salt
  • Olive oil, for oiling and drizzling
  • 250 ml (9 fl oz/1 cup) unsweetened red grape or pomegranate juice about 200 g (7 oz) raspberries
  • 1 handful slivered almonds
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Method
  • Start by mixing the yeast and honey into the warm water and set aside for 5 minutes to froth.
  • While this is happening, whisk together the flour, semolina, fennel seeds and sea salt. Make a well in the centre of the dry ingredients and then slowly pour in the yeasty water, mixing as you go to make a shaggy dough. Bring the dough together into a ball, tip out onto an oiled work surface and knead for 10–15 minutes or until smooth and elastic. Alternatively, transfer the dough to an electric mixer with a dough hook attachment and mix for 10 minutes. Put the dough in an oiled bowl, cover with plastic wrap and set aside somewhere warm for about 1 hour or until doubled in size.
  • Meanwhile, simmer the fruit juice in a small saucepan until reduced to about 3 tablespoons, then set to one side to cool.
  • Preheat the oven to 220°C (425°F). Lightly oil a 20 x 30 cm (8 x 12 inch) shallow baking tray
  • Punch down the dough, tip it into the baking tray and gently flatten it into the corners. Make dimples in the top with your fingertips and push the raspberries deep into the holes. Drizzle with the reduced juice, sprinkle with the almonds and about 1 tablespoon of the olive oil. Cover with a clean tea towel and set aside somewhere warm for 20 minutes.
  • Bake the focaccia for 20 minutes or until golden and cooked through. Leave to cool on a wire rack for 15 minutes before serving.
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Raspberry foccacia

Recipe taken from:

Easy Mediterranean

7-day Veggie Challenge

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All of our recipes are accredited by Juliette Kellow, registered dietitian.