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.
- 500 g flour
- 25 g fresh yeast
- 300 ml warm water
- 200 g blackcurrants
- 10 g sugar
- Creme fraiche to serve
- Mix the flour and yeast together, then gradually add the water and mix until you have a bread dough.
- Cover with towel and leave to prove in a warm place for 30 min.
- Grease a medium size baking tray.
- Preheat the oven to 180 C.
- Dampen your hands, then lay out the focaccia mix into the baking tray.
- Spread the blackcurrants out across the dough and bake in the oven for 20 mins.
- Sprinkle with sugar as soon as you take it out of the oven.
- Slice and serve straight away. Delicious served with creme fraiche.
Blackcurrant focaccia straight from the oven.
