If you’ve seen my previous posts from the last couple of weeks, you’ll know that I’m a huge fan of the show Unique Eats. The show goes around the States and highlights unique foods from various restaurants. I’m not ashamed to admit that I get a lot of inspiration from the show, including this fruit focaccia. This breakfast pastry is from SoNo Bakery in New York; a savory bread turned sweet with the addition of fruit. When I looked at the recipe, I realized that the fruit was actually dried fruit rather than fresh. I imagined a focaccia studded with beautiful berries, so I sought after a recipe and found a great one provided by the chef of Little Dom’s. I’ve never been to the restaurant in Los Feliz, but after trying their recipe I believe it’s time for a visit!
- 1 1/2 teaspoons (about 2/3 of a 1/4-ounce packet) active-dry yeast
- 1/4 cup warm water
- 2 cups all-purpose flour plus 1 tablespoon, divided
- 1/2 cup sugar plus 1/2 teaspoon, divided
- 1/2 cup plus 2 tablespoons room-temperature water
- 2 cups bread flour
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons olive oil, plus extra for brushing and finishing
- 3 cups fruit (small berries or larger fruit diced into roughly 3/4-inch pieces)
- 1 teaspoon fresh chopped rosemary
For complete recipe click here
**Helpful tips and common mistakes
I’ve prepared focaccia before but this recipe is a bit different in that the bread must be chilled overnight. Being the impatient person that I am, I only chilled the dough for one hour and the results were still great.
When preparing the dough, I had to add an additional 1/3 cup water. I found that 1/4 cup water was just not enough for the 4 cups of flour. Add 1 tbsp of water at a time after the initial amount until the dough comes together.
The secret to making this focaccia light and airy is to let it rise two times. Make sure to cover the dough while rising to prevent it from developing a skin and drying out.
Make indentations in the dough after each time it proofs, a signature look of focaccia bread.
When adding the fruit, add a liberal amount since the bread will rise and spread in the oven. If you want a sweeter focaccia, sprinkle more sugar. I chose raspberries, blackberries and blueberries but peaches, strawberries, figs, and nectarines would all work beautifully.
Shortly after it’s baked, the fruit focaccia are ready to be devoured! Not only are these pastries beautiful to look at, they’re delicious too. Not too sweet with a slight savory element from the rosemary, the fruit focaccia are great when served warm. My favorite part? The caramelized sugar that drips to the bottom of the pastries – just too good!