Sticky Toffee Focaccia by @lecreusetuk

4h

4 servings

🌾

360 g

All-purpose flour

🍬

1 tsp

Granulated sugar

🍞

1 tsp

Instant yeast

🧂

3 tsp

Coarse salt

💧

330 ml

Warm water

🫒

50 ml

Olive oil

🌴

6

Medjool dates

🍬

100 g

Soft brown sugar

🥛

60 ml

Double cream

🧈

45 g

Unsalted butter

🍬

1 tbsp

Black treacle

  1. Combine
    • All-purpose flour
    • Granulated sugar
    • Instant yeast

    Combine the flour, granulated sugar, instant yeast, coarse salt, warm water and olive oil into a sticky dough.

  2. Rest

    Rest the dough, then repeat stretch-and-folds until smooth.

  3. Rise

    Let the dough rise until doubled.

  4. Brush
    • Olive oil

    Brush the base of the Oval Bread Oven with olive oil.

  5. Transfer
    • Olive oil

    Gently transfer the dough into the oven, drizzle with oil, cover with the lid and let rise again until airy.

  6. Mix
    • Warm water
    • Olive oil
    • Coarse salt

    Mix the brine from warm water, olive oil and coarse salt.

  7. Press
    • Medjool dates
    • Warm water
    • Olive oil

    Press deep dimples into the dough, add the dates and pour the brine over.

  8. Cover

    Cover and place the oven in the main oven.

  9. Heat

    Heat the oven to 220°C.

  10. Bake

    Once the oven reaches temperature, bake covered for 20 minutes, then uncovered for 10-15 minutes until golden.

  11. Simmer
    • Soft brown sugar
    • Double cream
    • Unsalted butter

    Simmer the brown sugar, cream, butter, treacle and salt into a glossy caramel.

  12. Drizzle

    Drizzle the caramel over the warm focaccia.

  13. Drizzle

    Drizzle the caramel while still warm and serve.

Sticky Toffee Focaccia by @lecreusetuk

4h

4 servings

🌾

360 g

All-purpose flour

🍬

1 tsp

Granulated sugar

🍞

1 tsp

Instant yeast

🧂

3 tsp

Coarse salt

💧

330 ml

Warm water

🫒

50 ml

Olive oil

🌴

6

Medjool dates

🍬

100 g

Soft brown sugar

🥛

60 ml

Double cream

🧈

45 g

Unsalted butter

🍬

1 tbsp

Black treacle

Preparation Steps

  1. Step 1/13

    Combine the flour, granulated sugar, instant yeast, coarse salt, warm water and olive oil into a sticky dough.

    🌾All-purpose flour
    🍬Granulated sugar
    🍞Instant yeast
    🧂Coarse salt
    💧Warm water
    🫒Olive oil
    🥣Mixing bowl

  2. Step 2/13

    Rest the dough, then repeat stretch-and-folds until smooth.

  3. Step 3/13

    Let the dough rise until doubled.

  4. Step 4/13

    Brush the base of the Oval Bread Oven with olive oil.

    🫒Olive oil
    🖌️Brush

  5. Step 5/13

    Gently transfer the dough into the oven, drizzle with oil, cover with the lid and let rise again until airy.

    🫒Olive oil
    ✨Lid

  6. Step 6/13

    Mix the brine from warm water, olive oil and coarse salt.

    💧Warm water
    🫒Olive oil
    🧂Coarse salt
    🥣Mixing bowl

  7. Step 7/13

    Press deep dimples into the dough, add the dates and pour the brine over.

    🌴Medjool dates
    💧Warm water
    🫒Olive oil
    🧂Coarse salt

  8. Step 8/13

    Cover and place the oven in the main oven.

    ✨Lid

  9. Step 9/13

    Heat the oven to 220°C.

  10. Step 10/13

    Once the oven reaches temperature, bake covered for 20 minutes, then uncovered for 10-15 minutes until golden.

    ✨Lid

  11. Step 11/13

    Simmer the brown sugar, cream, butter, treacle and salt into a glossy caramel.

    🍬Soft brown sugar
    🥛Double cream
    🧈Unsalted butter
    🍬Black treacle
    🧂Coarse salt
    🍲Saucepan

  12. Step 12/13

    Drizzle the caramel over the warm focaccia.

  13. Step 13/13

    Drizzle the caramel while still warm and serve.

Composition

Ingredients

Types

Grains, Sugar, Leavening Agent, Spices, Liquid, Oils, Fruits, Dairy

Ingredients

All-purpose flour, Granulated sugar, Instant yeast, Coarse salt, Warm water, Olive oil, Medjool dates, Soft brown sugar, Double cream, Unsalted butter, Black treacle

Notes

Coarse salt (for the dough), Warm water (for the dough, for the brine), Olive oil (additional for drizzling, for the brine), Medjool dates (pits removed), Double cream (for the caramel), Unsalted butter (for the caramel), Black treacle (for the caramel)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free

Calories

560 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 78g, Fat: 23g, Fiber: 3g, Sugars: 30g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 320mg, Calcium: 60mg, Iron: 2.2mg

Vitamins

Vitamin A: 120mcg, Vitamin B6: 0.2mg

Preparation

Time Information

Cooking

4 hours 0 minutes

Overall

4 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Brush, Lid, Saucepan

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert

Occasions

Weekend Baking, Dinner Party, Autumn Comfort Baking

Origin

Source

Platform

instagram

Original Creator

@lecreusetuk

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Sticky, Gooey, Fluffy, Airy, Soft

Flavors

Sweet, Caramel, Toffee, Date, Buttery, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

Best eaten fresh : same day (serve warm the day it is baked for best texture), Room temperature storage : 1 day (store in an airtight container or wrapped in foil), Fridge storage : up to 3 days (store in an airtight container,reheat before serving), Freezer storage : up to 1 month (wrap tightly in plastic and foil,thaw and reheat in oven before serving)