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Focaccia bread topped with blackcurrants and sprinkled sugar.
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5 from 2 votes

Blackcurrant Focaccia

Make a sweet focaccia topped with delicious tart blackcurrants
Course Baking
Cuisine British
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 384kcal

Ingredients

Instructions

  • 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 (superfine 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.

Notes

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.

Nutrition

Calories: 384kcal | Carbohydrates: 72g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 782mg | Potassium: 272mg | Fiber: 3g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 91mg | Calcium: 42mg | Iron: 5mg