Food

Add this Lemon Rosemary Focaccia with Raspberries and Taleggio to your summer baking plans

An easy-to-make sweet and savoury bread to snack on allll season long.

An easy-to-make sweet and savoury bread to snack on allll season long

(Photography by Michael Gozum)

Classic focaccia, an Italian flatbread known for its crispy exterior and airy crumb, is almost always seasoned with olive oil, flaked sea salt and fresh herbs. This version also includes fresh raspberries, warm honey, lemon zest and creamy Italian cheese. 

Lemon-Rosemary Focaccia with Raspberries and Taleggio

Note: For best results, fresh raspberries are recommended.

Ingredients

  • ⅓ cup olive oil, divided
  • 1 ½ cups warm water
  • 1 tbsp quick-rise yeast
  • 1 ¼ tsp salt
  • 3 ¾ cups all-purpose flour
  • 1 tbsp honey, warmed
  • 1 tsp lemon zest
  • ¾ cup fresh raspberries
  • 2 tbsp chopped rosemary or thyme
  • 4 oz (125 g) taleggio or camembert, cut into pieces
  • Flaked sea salt

Preparation

Grease a 9x13-inch (3 L) metal baking pan with nonstick cooking spray. Drizzle 2 tbsp olive oil over bottom of pan. Set aside. 

Place water, yeast, salt and flour in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on high speed for 60 to 90 seconds or until well combined. 

Transfer the dough to prepared pan. Gently spread dough into an even layer to fill pan, making sure to push into the corners. Cover with a clean kitchen towel. Let rise, at room temperature, for 60 minutes or until almost doubled in size. 

Preheat oven to 400F degrees. Gently poke dough all over with fingertips to make deep indentations. Whisk remaining olive oil with warm honey and lemon zest; toss with raspberries. Spoon raspberry mixture over dough; drizzle any remaining liquid over top. Sprinkle with rosemary and scatter taleggio over top. Sprinkle generously with sea salt. 

Bake for 30 to 35 minutes or until golden brown on the bottom and around the sides. Place on a wire rack to cool for 5 minutes. Run a knife around the focaccia to loosen from pan and slide onto rack. Serve warm or room temperature (best served same day). 

Yield: Makes 12 to 16 servings 


Sabrina is owner and Chief Culinary Officer of SF Creative Culinary Services, an all-inclusive content marketing agency, based just outside Toronto serving food & beverage brands all over the world. Follow along on Instagram @sf_creativeculinaryservices

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