Sweet focaccia is widely used in Northern Italy and can be made with seasonal fruit or even fruit in syrup, as well as dried fruit. Just perfect at the end of a meal or for a brekky, it has a soft dough very similar to traditional focaccia, unlike brown sugar is added instead of salt, and more sugar is sprinkled on the surface which, after baking, has a slightly caramelized crust. We also added rosemary for an aromatic hint.
Doses for a rectangular baking tin: 26×30, Preparation: 20 minutes + rising time 2 to 3 hours, Baking: 20 minutes
- 200 g Italian flour type 0 or strong white flour or Manitoba Flour
- 100 g of spelt flour
- 2 tablespoons of cane sugar + white sugar for the topping, to taste
- 100 ml lukewarm water
- a pinch of salt
- 2 g dry brewer’s yeast to be activated in water
- 2 tbsp mild extra virgin olive oil + enough to brush the surface
- 5 minced apricot in syrup or apricot jam to taste
- 1 sprig of rosemary
Dissolve yeast in 100 ml warm water, allow the yeast to activate and get frothy – about 6-8 minutes.
Sieve the two flours, slowly add the water with the dissolved yeast and mix.
Start to knead, adding the wholemeal sugar, oil and salt only at the end, until the dough is smooth, homogeneous and slightly sticky – if necessary add a little more water while kneading. Shape the dough into a ball and leave it to rise in a bowl covered with a damp cloth in a warm place or preheat the oven to a very low temperature – maximum 30 C – then turn it off and place the dough in the oven, off but still lukewarm.
Leave to rise until the dough has doubled in size – depending on the temperature, this will take 2 to 3 hours.
Put the dough onto the rectangular baking tray covered with baking paper and roll it out with your hands and use fingertips to press little dimples into the focaccia dough.
Brush the surface with oil and sprinkle with brown sugar, scatter the minced apricot pieces over the focaccia – not only on the surface but also on the inside, or spread a layer of apricot jam evenly over focaccia. Add rosemary needles and put it back to rise in the unlit oven, always warm and not covered by a cloth this time, with a small container containing boiling water inside to help the second rising, 30 to 40 mins.
Take the tray out, turn the oven to 200C/180C Fan/Gas 6 and bake the focaccia for 20 minutes or until golden brown on the surface – and cooked through on the underside.
Leave to cool on a tray and serve immediately.
How to Store Apricot Focaccia?
Wrap it up in a bread bag or sealed zip-top bag. It will be ok for 2-3 days.