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….
Make a sweet focaccia topped with delicious tart blackcurrants
- olive oil, for drizzling fine sea salt
- 500 g strong white bread flour
- 2 tsp salt
- 2 sachet dried yeast
- 2 tbsp sunflower oil
- 400 ml cold water
- sunflower oil to drizzle over
- caster sugar to sprinkle over
- 300 g ripe blackcurrants washed
Make up your dough, leave to rise, then oil a baking sheet and press the focaccia into a flat oval or rectangle.
Drizzle with sunflower oil, drop on the blackcurrants and press them down lightly.
Bake for about 25 minutes at 200 degrees or until lightly brown.
Remove from the oven and sprinkle over a couple of spoonfuls of caster sugar.
I used this BBC recipe as the basis.
My amendments were to use sunflower oil in the dough and replace the fine sea salt scattered on top with sugar scattered on top after baking.
I made half the quantity here.
Pin this blackcurrant focaccia for later!