Raisin Focaccia

Preparation info
  • Makes

    2 × 675 g

    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

This recipe is really a basic focaccia bread with the addition of raisins that have been previously soaked in brandy. Focaccia is an olive bread that can be sweetened or eaten savoury. This recipe can have the raisins left out and simply be finished with sea salt or fresh herbs or both! I like to serve this as toast made on an open grill or barbecue with a pâté or maybe sautéed foie gras (that’s a real treat!).

It really does make a good and interesting alternative to serve this wit