Food for Autumn · No. 36 · 2012
Blackberry Focaccia
Play episode19 min · MP3 28 MB
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A sweet, fruity bread: two layers of dough sandwiching a generous amount of blackberries, with sugar, fennel seeds and olive oil. It is lovely warm at breakfast time or as a snack after a long walk.
Cooked by a friend from the Keston Kitchen who picked up her focaccia habit while living in Bologna.
- Serves
- 6–8
- Kneading
- 15 minutes
Method
0 of 13 steps
Lovely. Time to eat!
Variations and notes
Other fruit
Cherries, raspberries and redcurrants all work in place of the blackberries.
