Raspberry Focaccia
This delicious bread has been our favourite dessert over the holidays. Fantastic with Brie and either Fig and Chocolate Jam or Guava and Almond Paste, two yummy treats we picked up at Two Rivers, a winery in the Hunter Valley over New Year. For an (almost as delicious but) low fat treat try Low Fat Philly Cream Cheese!
Because it’s reasonably filling, it is a great compliment to light, summery, raw meals.
This pic is of the loaves I baked (for an order…ie: customer!) this morning. The original recipe was found here
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Janelle – so glad you liked the bread!!! Once I get back home and my hands on some raspberries, I’ll bake this again!
I left a comment on the earlier post. One day I will get the hang of it. Can you tell me what vanilla sugar is, Cath
I saw both comments. Vanilla sugar is a light (caster type) sugar flavoured with vanilla and used in many European desserts; vanillezucker. I first heard of it when I knew August and Treslies (remember that old german couple?) I got some from Coles which is called Vanilla bean dusting sugar…that’s what I used for this recipe. By the way, I’ve made this with both yeast and sourdough and unfortunately, I’ve never used (well, for over 28 years) fresh yeast.