Garden Fruity & Sweet Focaccia
Here is how to make bread art and turn a focaccia into a sweet piece of art, using seasonal fruits and herbs.
Garden Fruity & Sweet Focaccia
10
20 (+proving)
20 minutes
Bread
Here is how to make bread art and turn a focaccia into a sweet piece of art, using seasonal fruits to re-create these beautiful flowers
Ingredients
- 500g Strong White Bread Flour
- 10g Fast Action Dried Yeast
- 45g Whitworths Golden Caster Sugar, plus extra for sprinkling
- 3 Tbsp Olive Oil
- 300ml Warm Water
- Fresh Fruit
- 1 Tbsp Golden Syrup (optional)
Directions
- Add the flour, yeast and sugar to a large bowl and stir to mix.
- Pour in the oil and gradually add the water until you have a slightly sticky dough.
- If using a stand mixer, attach your dough hook and on a low-medium setting, knead the dough for 8 minutes.
- If you are not using a stand mixer, knead with your hands for 10 minutes on a floured surface.
- Pop the dough into a well-oiled bowl, cover with cling film and place it in a warm area to prove for approx. 1 hour, or until it has doubled in size.
- Knock back the dough and spread it out in a 20cm x 30cm tin.
- Cover with a tea towel and allow the dough to prove for 30 minutes.
- Meanwhile, prepare your fruit. We used strawberries, blueberries, apricots, plums and rhubarb.
- After the final prove, dimple the dough using your fingers.
- Lay out your floral design on top of the dough, lightly pressing it down.
- Sprinkle some golden caster sugar on top and bake for 20 mins in a preheated oven at 220°C/200°C fan.
- Once baked, immediately brush the top with some golden syrup (optional).
- Serve warm.