This Herby Gooseberry Focaccia is inspired by my travels in both Italy and England. Focaccia, of course, is a classic Italian bread, and tart gooseberries are traditionally grown in English cottage gardens. This recipe is a marriage made in heaven, in my opinion.
Start by making a classic focaccia dough. As the dough rises, make a garlic herb and olive oil mixture for the topping. Once the dough has risen, knead it slightly before transferring to a baking pan. Top with the garlic and herb oil and leave to rise again. Bake in the oven. While still warm, drizzle with olive oil. I love to serve this bread with slices of cheese and charcuterie.
To make the Herby Gooseberry Focaccia, you will need the following ingredients:
Mix the yeast sachet with 1 teaspoon of sugar and 350 milliliters of warm water. Pour in 1 tablespoon of the oil and whisk until fully combined. Set aside for 5 minutes to allow the yeast to activate.
Meanwhile, mix 500 grams of flour with ½ tbsp of sea salt in a large bowl.
Make a well in the center of the flour and slowly pour in the wet mixture, stirring gently. Mix until all the liquid is incorporated. Transfer to a lightly floured surface and knead for 5-8 minutes until you have a smooth, elastic dough.
Lightly coat the same mixing bowl with oil and place the dough in it. Dust the top with a little flour and cover with a clean tea towel. Leave to rise for an hour in a warm place. The dough should double in size.
Preheat the oven to 390 °F. Line with parchment paper and grease a 9 by 13-inch pan with a tablespoon of oil.
Pick leaves from the herbs and place them in a pestle and mortar with the remaining salt. Crush until lightly broken down. Add the unpeeled garlic cloves and crush lightly before mixing in the remaining 4 tablespoons of olive oil.
Knead the dough gently once or twice to knock out the air. Push the dough into the prepared baking/roasting tray, working it all the way to the edges to give a thin layer. Press into the surface of the dough with your fingers to create a dimple effect on the top.
Press in 175 grams of gooseberries and drizzle with the herbs and garlic oil mixture. Rub it all over to coat the top of the bread.
Leave to proof at room temperature for 20 minutes.
Bake in the preheated oven for about 30 minutes until golden brown on top.
Drizzle with remaining olive oil and serve with slices of cheese or cured meats.
Try this delicious Italian-English inspired Herby Gooseberry Focaccia recipe soon - make sure you come back after you’ve made it to leave a comment with your thoughts!
Amazing focaccia! Thanks!
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