Totally soft and fluffy, topped with fresh fruit, fruit jam, or even just a sprinkle of sugar that caramelises beautifully in the oven, Focaccia Dolce is perfect for breakfast or an afternoon snack.

This sweet focaccia is especially popular in Piedmont, Northern Italy, although versions of it are enjoyed throughout much of northern Italy.

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

  • 200 g Italian flour type 0 / Plain Flour / All Purpose Flour
  • 100 g of spelt flour
  • 1 tsp malt powder
  • 2 tbsp caster sugar + extra for sprinkling
  • 100 ml lukewarm water
  • a pinch of salt
  • 2 g dry brewer’s yeast, activated in water with 1 tsp sugar or honey
  • 2 tbsp light, fruity extra-virgin olive oil (EVOO) + a little extra for brushing
  • Apricot marmalade, to taste
  • 1 sprig of fresh rosemary (optional)

Method

Dissolve the yeast in 100 ml of lukewarm water with a teaspoon of sugar. Stir and let it stand until frothy, about 6–10 minutes.

Sift the flours into a bowl and mix in the malt powder. Add the yeast mixture and combine.
Transfer the dough to a lightly floured surface and start kneading. Add the sugar, EVOO, and finally the pinch of salt.
Knead until the dough is smooth and slightly sticky. Add a touch more water if needed. Shape into a ball.

Place the dough in a bowl, cover with a damp cloth, and let rise in a warm place until doubled in size (about 2–3 hours).

Tip: you can preheat the oven to 30°C, turn it off, and place the dough inside to rise.

Line the baking tray with parchment paper. Transfer the dough onto the tray and gently stretch it out with your fingertips, creating small dimples.

Brush the surface with a drizzle of olive oil and sprinkle with sugar.
Place the tray back in the warm (but off) oven and let rise for 30 mins. No need to cover.

Remove the tray from the oven. Preheat the oven to 200°C / 180°C Fan / Gas 6.
Spread a thin layer of apricot marmalade over the surface and bake for about 20 minutes or until golden on top.

Let the focaccia cool completely before cutting.
Store in a bread bag or a sealed zip-top bag for up to 2–3 days.

If you love traditional Italian baked goods, you can’t miss this durum-wheat-semolina-flour-focaccia/

 

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