Totally soft and fluffy, filled with fresh fruit, fruit jam or just a sprinkling of sugar that forms an amazing caramelised crust after baking, Focaccia Dolce it is ideal for breakfast or for a mid-afternoon snack.

Sweet Focaccia is most typically baked in Piedmont, Northern Italy although widespread in much of northern Italy.

You can’t miss this focaccia with wheat flour : durum-wheat-semolina-flour-focaccia/

Rectangular baking tray: 26×30, Preparation: 20 minutes + rising time 2 to 3 hours, Baking: 20 minutes

  • 200 g Italian flour type 0 / Plain Flour / All Purpose Flour
  • 100 g of spelt flour
  • 1 teaspoon of malt powder
  • 2 tablespoons of caster sugar + a drizzle for the topping
  • 100 ml lukewarm water
  • a pinch of salt
  • 2 g dry brewer’s yeast to be activated in water + a teaspoon of sugar or honey
  • 2 tablespoons of fruity light EVOO – Extra Virgin Olive Oil + a little bit to brush the surface
  • Apricot marmalade, to taste
  • A sprig of fresh rosemary

 

Method

Dissolve the yeast in 100 ml lukewarm water with a teaspoon of sugar, stir and allow the yeast to activate and get frothy; it will take about 6 to 10 minutes.

Sieve the flours, add in a bowl with a teaspoon of malt powder, add water with the dissolved yeast in, mix.

Place onto a lightly floured surface, start kneading with your hands, add sugar, EVOO and the pinch of salt only at the end. Keep kneading until you get a smooth and slightly sticky dough, add a little bit more of water if necessary. Ball-shape it, 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 baking tray lined with parchment paper and roll it out with your fingertips making small dimples into the dough. Brush the surface with a drizzle of oil, sprinkle with sugar, put it back to leavening in the oven 30 to 40 mins, no need to cover it with a cloth this time.
Take the tray out, turn on the oven to 200C/180C Fan/ Gas 6, spread some apricot marmalade, bake 20 minutes or until golden brown on the surface.
Leave to cool then cut it and serve.
Wrap it up in a bread bag or sealed zip-top bag. It will last 2-3 days.

 

 

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