Blackcurrant focaccia

This typical Tuscany focaccia recipe is traditionally served with Chianti wine. The chef, Ugo, from The Sun Inn, Dedham gave us this recipe as a great way to enjoy our blackcurrants.
Blackcurrant focaccia from the Sun Inn

  • 500 g flour
  • 25 g fresh yeast
  • 300 ml warm water
  • 200 g blackcurrants
  • 10 g sugar
  • Creme fraiche to serve

  1. Mix the flour and yeast together, then gradually add the water and mix until you have a bread dough.
  2. Cover with towel and leave to prove in a warm place for 30 min.
  3. Grease a medium size baking tray.
  4. Preheat the oven to 180 C.
  5. Dampen your hands, then lay out the focaccia mix into the baking tray.
  6. Spread the blackcurrants out across the dough and bake in the oven for 20 mins.
  7. Sprinkle with sugar as soon as you take it out of the oven.
  8. Slice and serve straight away. Delicious served with creme fraiche.

Blackcurrant focaccia

Blackcurrant focaccia straight from the oven.


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