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Recipe

Sweet Fruit Garden Focaccia Recipe

One Sixty Degrees

Servings

10

Prep Time

20 minutes

Cook Time

20 minutes

Fruit Garden Focaccia transforms a classic savoury bread into a sweet and artistic centrepiece. Using fresh fruits like berries, apricot, and rhubarb, this focaccia is not only delicious but beautiful to look at, resembling a vibrant garden on bread. 


This blog post guides you step-by-step to create your own edible artwork, ideal for special gatherings or a weekend baking project.

Sweet Fruit Garden Focaccia Recipe

Ingredients

  • 500g Strong White Bread Flour 

  • 10g Fast-Action Dried Yeast 

  • 45g Whitworths Caster Sugar, plus extra for sprinkling 

  • 3 tbsp Olive Oil 

  • 300ml Water, warm

  • Fresh Fruit (e.g., strawberries, blueberries, apricots, plums, rhubarb) 

  • 1 tbsp Golden Syrup

Directions

  1. Combine the flour, yeast, and caster sugar in a large mixing bowl. Stir until combined.

  2. Gradually add the olive oil and warm water, mixing until the dough becomes slightly sticky.
  3. If using a stand mixer, attach the dough hook and knead the dough on a low-medium speed for 8 minutes.
  4. If kneading by hand, transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic.
  5. Place the dough in a well-oiled bowl, cover with cling film, and leave it in a warm spot to prove until it doubles in size (approximately 1 hour).
  6. Once proved, knock back the dough to remove excess air and press it into a 20cm x 30cm baking tin.
  7. Cover the tin with a tea towel and allow the dough to rise again for 30 minutes.
  8. While the dough is proving, prepare your fresh fruit by washing and slicing as needed. Suggested options include strawberries, blueberries, apricots, plums, and rhubarb.
  9. After the second proving, gently press your fingers into the dough to create dimples.
  10. Arrange the fresh fruit on the dough in a floral or decorative pattern, lightly pressing it into the surface.

  11. Sprinkle caster sugar over the top and bake in a preheated oven at 220°C (200°C fan) for 20 minutes.

  12. Straight out of the oven, brush the focaccia with golden syrup for a glossy finish.

  13. Serve warm and enjoy!