Wednesday 1st February 2017
Cherry and speculaas focaccia
John Holland, aka 'Baker On Board' has created a cherry and speculaas focaccia - a sweet version of the popular Italian bread Focaccia, perfect for tea-time!
This is a twist on the dark and fruity one by the wonderful Nigel Slater.
Nigel Slater's 'Blackberry Focaccia' was first published online in 2006 and then included in his book 'Ripe: A Cook in the Orchard' (2012)
John works for the Royal Academy of Dramatic Art and is also a freelance composer, arranger, musician and conductor.
A few years ago, John started to bake for his work colleagues as a hobby and joined in with various social media baking activities, gaining many new friends, followers and experience along the way.
He set up 'Baker On Board' in May 2016 to focus more on his cakes, patisserie and other baked goods, as bespoke commissions started to roll in.
Do you like vandotsch speculaas spice mix?
"I love using vandotsch Speculaas spice-mix in my kitchen; the warming flavour enhances each bake that I use it in – it also perfumes the air with its comforting aroma and that instantly makes me feel reassured."
What did our spice mix do to your focaccia?
"The inclusion of the spice mix in this focaccia recipe helps to enhance the natural piquancy of the fruit and the tingling crunch of the spiced sugar is most satisfying."
Making Cherry and speculaas focaccia
What follows is an overview of the ingredients that John used to make his cherry focaccia bread infused with vandotsch speculaas spice, including:
For the bread:
For the topping:
Sift the flour into a bowl then add the other bread ingredients.
Mix together with your favourite wooden spoon then turn the dough out onto a well-floured surface.
Knead the dough for about five minutes, until it feels elastic.
Dust the other bowl with flour and put the dough into it.
Cover with clingfilm (or cloth) and leave somewhere warm to rise for about an hour; it should double in size.
When risen, uncover and punch out some of the air; tip onto the baking sheet/tin.
Gently push half of the fruit into the dough and scatter the remainder over the top.
Pre-heat the oven to 220C/Gas 7
Cover the dough once again and leave to rise, as before.
Once doubled in size, uncover and drizzle over the olive oil.
Mix together the golden caster sugar and spice; sprinkle this over the bread and place in the oven.
Bake for 35-40 minutes until well-risen, golden brown and has a crispy top (it should spring back when pressed).
Leave to cool slightly before dusting with the icing sugar.
Serve and enjoy straight away!
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