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Raisin and vanilla focaccia served
Sweet, airy focaccia bread studded with plump raisins and scented with vanilla

Raisin & vanilla focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Focaccia dolce (sweet focaccia) is a popular breakfast treat around Venice. Although everyone associates focaccia with olive oil and rosemary, this version proves that savoury bread dough is also an excellent base for sweets. The scent of vanilla and the sweetness of juicy raisins blend with the slightly salty dough, creating an exciting harmony of flavours. Best served lukewarm with a mug of coffee.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Mixing bowl
  • Baking tray
  • Tea towel (for proving)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Soak the raisins in lukewarm water (or even rum) for 15 minutes, then drain.

Tip: Hydrated raisins don't absorb moisture from the dough and remain juicier after baking.
2 ✓

Activate the yeast: mix the sugar into the lukewarm water, crumble in the yeast, and let it froth for 10 minutes.

Tip: If it doesn't froth, the yeast is inactive – start again!
3 ✓

Mix the flour with the salt. Add the yeast water and the 30 ml of olive oil. Knead into a smooth, soft dough.

Tip: Kneading develops the gluten, which holds the gases produced during proving.
4 ✓

Cover and prove for 1 hour in a warm place.

Tip: The dough volume should double.
5 ✓

Tip the dough into an oiled baking tray, flatten by hand. Sprinkle with the drained raisins and vanilla sugar.

Tip: 'Dimpling' the dough with fingers gives the characteristic focaccia texture.
6 ✓

Fold the dough in half (so the raisins end up inside), then flatten again. Rest for another 15 minutes.

Tip: This way most of the raisins will be inside the dough and won't burn, leaving only the vanilla scent.
7 ✓

Drizzle the top with olive oil, sprinkle with a little more vanilla sugar, and bake at 200°C for 20-25 minutes.

Tip: The sugar caramelises on top, forming a crispy crust.

Recipe FAQ

The raisins burnt on top. How do I avoid this?
Raisins on the surface burn quickly due to their sugar content. Push them deeper into the dough, or soak them in water before baking so they don't dry out.

Ingredients

  • 20 g Fresh yeast
  • 300 ml Lukewarm water (35-40°C)
  • 1 tsp Sugar (for the yeast)
  • 30 ml Olive oil (for the dough)
  • 500 g Plain flour (BL55)
  • 10 g Salt
  • 100 g Raisins
  • 2 tsp Vanilla sugar
  • 20 ml Olive oil (for the top)