Focaccia is great in the summer to have as an accompaniment to your light meals, barbecues and salads. I thought I’d add sweet blackcurrants instead and treat it almost like a fruity pizza. Blackcurrant focaccia is a lovely treat to use up that summer fruit.
This was delicious for breakfast, picnic lunch and afternoon tea!
I only managed this single photo before it was attacked and disappeared before my eyes….
Pin this blackcurrant focaccia for later!
- Make up your dough, leave to rise, then oil a baking sheet and press the focaccia into a flat oval or rectangle. See https://bakingqueen74.co.uk/wholemeal-olive-focaccia/ for how to prepare the focaccia dough.500 g strong white bread flour, 2 tsp salt, 2 sachet dried yeast, 2 tbsp sunflower oil, 400 ml cold water
- Drizzle with sunflower oil, drop on the blackcurrants and press them down lightly.sunflower oil, 300 g ripe blackcurrants, caster sugar
- Bake for about 25 minutes at 200℃ / 390℉ or until lightly brown.
- Remove from the oven and sprinkle over a couple of spoonfuls of caster sugar.