Blackberry focaccia

Since Friday I own Nigel Slater Tender 02*. Our blackberries are ripe so I decided to bake the blackberry foccacia. Nigel Slater says about it: It is difficult to know exactly when to eat such a treat – it’s too substantial for dessert, so maybe we should file it under tea. We had a late breakfast so we had the dough speckled with fruit for an early tea time.

It tastes great, not to sweet, an in-between of bread and cake.This recipe makes lust for trying more from this book.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Blackberry focaccia
Categories: Baking, Yeast
Yield: 8 Servings

Nigel Slater's blackberry foccacia


450 grams   Strong white flour, Ulrike: Weizenmehl Type 550
7 grams   Easy-bake yeast – 1 sachet
1 teasp.   Sea salt
1 tablesp.   Caster sugar
350 ml   Warm water –
250 grams   Blackberries
2 tablesp.   Olive oil
2 tablesp.   Caster or demerara sugar
      Icing sugar for dusting


* Nigel Slater
Tender Volume II, a Cook’s Guide to the Fruit Garden*
ISBN: 978-0007325214
  Edited *RK* 09/19/2010 by
  Ulrike Westphal


Put the flour in a large bowl, add the yeast, the sea salt (if you are using coarse salt, crush it finely first), then the sugar and warm water. Mix with a wooden spoon, then turn the dough out on to a generously floured board and knead lightly for five minutes or so. You need not be too enthusiastic. A gentle pummelling will suffice.

Once the dough feels elastic and `alive‘, put it into a floured bowl, cover with a clean cloth or cling film and leave it somewhere warm to rise. It will take approximately an hour to double in size. Once it has, punch it down again, knocking some of the air out. Tip it into a shallow baking tin about 30 cm in diameter. Gently knead half the blackberries into the dough, scattering the remaining ones on top. Cover the dough once more and return it to a warm place to rise.

Set the oven at 220°C/Gas 7. Once the dough has expanded to almost twice its size, drizzle over the olive oil, scatter with the sugar and bake for thirty-five to forty minutes, till well risen, golden brown and crisp on top. It should feel springy when pressed. Leave to cool slightly before dusting with icing sugar. Cut into thick wedges and eat whilst it is still warm. It will not keep for more than a few hours.


more recipes from Nigel Slater
Nigel Slater: Fruit recipes from his new book Tender II* in the Guardian

*=Affiliate-Link to Amazon

2 thoughts on “Blackberry focaccia

  1. Kayte (Gast)

    I am not sure the comment I made took, so I will try another to see if this one is successful. I love the thought of this focaccia not being savory, that it has a little bit of a sweetness to it as I haven’t had a sweeter focaccia before, eager to try this. Going to get blackberries this week and give it a try…thanks for the posting it and the recipe. I am not familiar with this bread baker, need to scan the google and see about him/his breads. This looks just beautiful, you did a fantastic job of selling this one!


Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert