Sweet Focaccia with Nectarines & Toasted Fennel Seed

Dish Magazine – Issue 102

Fennel is a favourite spice of mine with its versatility for use in both sweet and savoury dishes. The fennel which is crushed and throughout the dough adds this gorgeous aniseed flavour throughout. The baked stone fruit (we used a combination of apricot, nectarine and peach) and cream topping evoked an almost danish like sense to the delicious bread. We are already talking about when we will make it next.

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Dough Ingredients

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To Assemble Ingredients

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Equipment

Grease a 32 x 23cm shallow baking tin and fully line with baking paper, brining it up the sides of the tin and pleating the corners to fit 32 x 23cm shallow baking tin and baking paper.

Dough Instructions

1. Put fennel seeds into bowl and toast, 2 min/Varoma /Speed 0.5 with measuring cup removed.
2. Crush the fennel seeds, 1 min and 30 seconds/Speed 10
3. Add instant dry yeast and water and heat and heat 2 min/37°C/speed 1
4. Add flour, semolina, caster sugar, salt and olive oil and heat 20 sec/speed 6
5. Cover and set aside in a warm place for 1 hour or until doubled in size, or cover and place in the refrigerator overnight

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Assembly Instructions

1. Preheat the oven to 200 degrees celsius fan bake.
2. Tip the dough into the tin and use your fingers to pull and spread the dough to the edges of the tray in an even layer. Leave to rise for 30 minutes.
3. Top with the sliced nectarines and sprinkle over the brown sugar.
4. Bake for 10 minutes, then remove from the oven. Spoon over the cream and a few sprigs of rosemary, if using, then bake for 20 minutes, or until the top is well caramelised and the focaccia is puffed and firm. Cut into pieces and serve warm.

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Hints & Tips

The dough can be made the night before. Cover and chill after making the dough, it doesn’t need to rise first. The next day, remove from the fridge and leave for 30 minutes, then press into the tin and follow the recipe from there.