Blackberry focaccia

Blackberry focaccia

Prep time: 90 mins Cooking time: 40mins
Serves 10.

This is an Italian style sweetbread that is a really good dish to eat at breakfast time. You can prepare it the night before and have have it ready for a delicious breakfast.

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375g plain flour, sieved
150ml warm water
3 tablespoon golden caster sugar
6 tablespoons extra virgin olive oil
10g dried yeast
Pinch of salt

The rest:
600g blackberries
Extra virgin olive oil
3 tablespoons golden caster sugar
3 tablespoons fennel seed



Sieve the flour into a heap on the worktop and make a well.

Dissolve the yeast in the water and mix in the sugar, salt and olive oil. Pour into the well and mix in with the flour. Knead for at least 15 minutes and then place in a bowl, covered with a damp tea towel (and preferably in a warm spot) for an hour (minimum).

Pre heat the oven to 180 degrees.

Knock back the dough and divide into two.

Press out half the dough onto a baking tray (greased with olive oil).

Cover with half the fruit and sprinkle with 1.5 tablespoon of sugar, 1.5 tablespoons of fennel seeds and some oil.

Cover with the remaining dough, crimp the edges and repeat.

Bake for around 40 minutes, leave to cool and serve.

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