Collection · 4 recipes
Focaccia isn’t only savory. Tuscany’s schiacciata all’uva studs sweet dough with wine grapes; elsewhere, guava and cream cheese or dulce de leche turn it into dessert.
Sugary toppings scorch fast — most go on late or after baking. Follow each recipe’s timing.
Sweet-savory focaccia with jammy dates, toasted sesame and a floral orange-blossom syrup — the perfume of North African and Middle Eastern sweets on an airy crumb.
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Sweet-savory focaccia with jammy dates, toasted sesame and a floral orange-blossom syrup — the perfume of North African and Middle Eastern sweets on an airy crumb.
Read the recipeA soft, lightly sweet dessert focaccia swirled with warm dulce de leche and finished with flaky sea salt — caramel and salt over a pillowy crumb.
Molten pockets of ruby guava paste and tangy cream cheese baked into a lightly sweet focaccia — the flavors of a guava-and-cheese pastelito in a pillowy loaf.
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.