Collection · 5 recipes
As the weather turns, focaccia goes richer and sweeter: Tuscan grape schiacciata, roasted squash and ras el hanout, earthy mushrooms.
Roast autumn vegetables first to drive off water and deepen their flavor before they meet the dough.
Tuscany’s sweet harvest bread: a lightly sweetened dough packed and scattered with juicy wine grapes and sugar, baked in autumn until jammy, caramelised and fragrant with must.
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Tuscany’s sweet harvest bread: a lightly sweetened dough packed and scattered with juicy wine grapes and sugar, baked in autumn until jammy, caramelised and fragrant with must.
Read the recipeSweet-spicy gochujang glaze over roasted, pre-cooked mushrooms on a tall focaccia — savory, umami and glossy with a sesame finish.
Deeply browned garlic-thyme mushrooms under a blanket of melting fontina on a crisp focaccia base — earthy, savory, and nutty, with no tomato to get in the way.
Warm, floral Moroccan ras el hanout — cinnamon, cumin, coriander, rose and ginger — over sweet roasted squash on a tall, airy focaccia.
A modern Australian cafe trio — sweet roasted pumpkin, salty feta and buttery native macadamia — over a tall, airy focaccia.