Sweet Focaccia with Raisins
How do you make sweet focaccia with raisins?
Activate the yeast and mix it with flour, eggs, and milk. Knead while gradually incorporating honey, sugar, and softened butter. Add the hydrated fruit and let the dough rest overnight in the refrigerator. Spread it in a pan, let it rise for 3 hours until doubled in volume, and bake at 180°C for 30 minutes.
A perfect recipe for adults and children, ideal for an indulgent snack. It is better to prepare this delightful recipe from one day to the next, to take advantage of the overnight fermentation time, so the next day we can reduce the timing.
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Servings: For a 25x36x5 cm tray
Ingredients
- 500 g multigrain flour or type 0 wheat flour
- 15 g fresh brewer's yeast or 5 g dry brewer's yeast
- 3 medium eggs
- 120 ml dairy milk or plant-based milk (unsweetened rice or almond)
- 70 g sugar
- 150 g raisins, cranberries, or dried figs
- 100 g softened butter
- 40 g honey
- Zest of 1 organic lemon
Instructions
Start by placing the dried fruit in a bowl, pour in a little hot water, and set aside.
If you decide to use dry yeast, place it in a small bowl with barely warm milk and one teaspoon of sugar from the total amount in the recipe. Cover and let the yeast activate for a few minutes (when you see foam on the surface). If using fresh brewer's yeast, skip this step.
Place the sifted flour in a large bowl or in the stand mixer.
Add the eggs and the activated dry yeast, or the crumbled fresh yeast, plus the milk if using fresh yeast. Beat with the mixer for a few minutes until you have a smooth dough. You can also do this by hand.
Add the honey and lemon zest, and incorporate perfectly.
Next, add the remaining sugar and knead.
Gradually add the softened butter and incorporate it perfectly.
Finally, add the previously drained dried fruit and knead until it is incorporated into the dough.
Once you have a smooth dough, place it in a bowl, cover, and put it in the refrigerator. Preferably prepare it after dinner and let it rest overnight; the minimum is 6 hours.
The next day, or after the resting time, take the dough out of the refrigerator and leave it at room temperature for about 30 minutes.
Butter the pan, place the dough inside, and with your fingertips spread it until it covers the entire pan. Let it rest for 2-3 hours at room temperature, covered. If it is cold, place it in the turned-off oven or at least with the light on.
After resting, when it has approximately doubled in volume, it is ready. Preheat the oven to 180°C (350°F). Sprinkle muscovado or regular sugar over the surface. Once the oven reaches temperature, bake for 30 minutes.
Remove from the oven and let rest for about 10 minutes before unmolding and letting it cool completely.
Enjoy it as a snack just as it is, or if desired, cut it in half and spread with hazelnut cream, chocolate spread, or jam; either way, it is exquisite.
Enjoy your meal!
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- 500 g multigrain flour or type 0 wheat flour
- 15 g fresh brewer's yeast or 5 g dry brewer's yeast
- 3 medium eggs
- 120 ml dairy milk or plant-based milk (unsweetened rice or almond)
- 70 g sugar
- 150 g raisins, cranberries, or dried figs
- 100 g softened butter
- 40 g honey
- Zest of 1 organic lemon