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Recipe Foccacia with Spiced Apple Recipe

Friday, 29 August 2014
Focaccia with Spiced Apple Recipe
White flour
Olive Oil
Homemade fragrant mango and apple chutney

Mango Chutney Recipe
3 1/4 large ripe mangoes
2 tbsp sunflower oil
2 onions
thumb sized piece of fresh root ginger
10 green cardamom pods
1 cinnamon stick
1/2 tsp coriander seed
1/4 tsp black onion seeds
1/2 tsp ground turmeric
2 Bramley apples
1 large red chilli
White Wine Vinegar
1 tsp salt 

Homemade chutney is prepared one month in advance so all the flavours are amalgamated together. The dough is bulk rested for 12 hours and then mixed together by hand and left to rest for an additional 4 hours so it is fully infused with flavour. Finally it is stone bottomed baked for 35 minutes. As soon as it comes out the oven it is covered with extra virgin olive oil. Best served warm. 

This delicious “tear and share” Focaccia  was devised, to present an ideal partner for summer picnics, and informal alfresco dining.

Embracing the bakery’s tradition of Artisan products, the bread combines the handmade techniques and flavours of a family recipe that has evolved through three generations, originating with baker’s grandmother.  It combines the exotic warmth of spice with the fresh tang of apples, mango and cider - in a hand-made chutney, which is then worked through the dough to give a depth of flavour that runs throughout the bread.

Listed and photographed on the bakery’s website, the bread is available to order within 24 hours, and supplied freshly baked daily.  

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