Raspberry & almond focaccia

Raspberry & almond focaccia

By
From
Sugar Free
Serves
6-8
Cooking time
45 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
400g strong white bread flour, plus extra for dusting
100g fine semolina flour
2 teaspoons fennel seeds, (optional)
A pinch fine sea salt
7g fast-action dried yeast
300ml warm water
olive oil, for oiling and drizzling
250ml unsweetened red grape, pomegranate or apple juice
200g raspberrie
a handful of sliced almonds

Method

  1. In a mixing bowl, stir together the flours, fennel seeds (if using) and salt. In a separate bowl, combine the yeast and warm water and set aside for 5 minutes. Make a well in the centre of the dry ingredients and stir in the yeast mixture to form a dough. Briskly knead for 10 minutes – it will be sticky at first but avoid using flour on the work surface. Set aside somewhere warm in a covered, oiled bowl for 1 hour. Meanwhile, simmer the juice until reduced to 60ml (about a quarter of the original volume), then set aside to cool. Oil a 20 x 30cm baking tray, tip in the dough and flatten out to fill the tray. Push raspberries into the top, pour over the reduced juice, sprinkle with the almonds and drizzle with oil. Cover with a tea towel and set aside for 20 minutes. Preheat the oven to 220°C, then bake for 20 minutes. Cool on a wire rack for 15 minutes before serving.
Tags:
sugar free
healthy
clean eating
good for you
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