Sweet Treats: Raspberry Focaccia

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For those who are new to my blog I just started my baking journey about 2 years ago. YAY!

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Why thank you…thank you!

For now I am a self taught home-baker and I love to make my baked goodies from scratch.  When I say scratch I mean literally working from the yeast up.  I have only worked with yeast a handful of times, as I have learned that making different types of breads is fairly easy.

There are several different variations on how to make focaccia but I wanted to make my version with raspberries.  Focaccia is an oven baked flat bread very popular in Italy and most usually seasoned with olive oil and herbs.

INGREDIENTS

  • 1 tbsp of dried yeast
  • 2 1/4 cups of all-purpose flour (plus extra for dusting)
  • 1 tsp salt
  • 2 tbsp sugar (and 1 tbsp for  sprinkling)
  • 1/3 cup of extra virgin olive oil (and extra for greasing)
  • 10oz Raspberries (any berries will do)
  • powdered sugar (optional)

In a small bowl sprinkle the yeast over 4 tablespoons of lukewarm water. Let stand for 5 minutes until dissolved and stirring only once.

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In a large bowl combine the flour, salt and sugar.  Mix and make a well in the center of the dry ingredients and add the dissolved yeast, 4 tablespoons of olive oil, and 1 cup of lukewarm water.  Keep mixing to form a smooth dough. The dough should be soft and sticky, avoid adding more flour to dry it out.

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Flour your hands and dough.  Find a space to knead your dough and flour the surface.  Knead dough for 5-7 minutes until smooth and elastic.  Transfer to a greased bowl and cover with damp kitchen towel for 1 1/2 to 2 hours.

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After the 2 hours your dough should have risen and doubled in size (see pictures below)

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Take dough out of bowl onto floured surface and ‘punch’ the dough to take the air out and flatten on surface.  Let sit for 5 minutes cover with kitchen towel.  Then place dough onto an oiled 15x9in pan and flatten with hands.  Spread raspberries onto the dough and sprinkle the remaining sugar over dough and let stand for another 15 minutes.

Brush your dough with oil before going into the oven and bake at 400 degrees for 15-10 minutes or until dough has turned a light golden brown! Take out and let cool on rack and serve immediately.  I used a sifter and sprinkled powdered sugar over my focaccia, YUM!

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3 thoughts on “Sweet Treats: Raspberry Focaccia

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