Juliet Sear’s Easter focaccia (with Mini Eggs!)
Is it really Easter without Mini Eggs? Juliet Sear has an irresistible recipe to make the most of the speckly, chocolatey Easter treats. Her chocolatey focaccia bread is sure to go down a storm with the whole family! It’s easy to make, perfect for sharing and can be eaten from breakfast, lunch or dinner.
Juliet’s Easter focaccia
Serves 4
Ingredients
300g strong white bread flour, plus extra for dusting
1 tsp dried yeast
1 tbsp caster sugar
½ tsp sea salt
90g melted butter
Extra caster sugar and cinnamon for dusting
Sunflower oil
Warm water approx. 300ml
Extra caster sugar and cinnamon for dusting
Polenta for dusting (optional)
Easter chocolates
Method
1. Mix the dry ingredients together in the bowl and add in the water and 60g of melted butter to make a wet dough. Knead until very springy.
2. Leave the dough to rise.
3. Prepare the baking tin by lining it with baking paper brushed with olive oil and a scattering of polenta.
4. Tip the dough out, knock it back. Stretch and shape into a rectangle then dot liberally with chocolate chips and mini eggs. Fold to enclose.
5. Lay the dough into the tin. Cover and leave it to rise.
6. Preheat the oven to 200°C fan/ gas 6. Brush the dough with sunflower oil and make classic focaccia dimples with your fingers. Bake for about 20-25 minutes until golden and springy.
7. As soon as it's baked, bring it out and brush it generously with the remaining melted butter. Sprinkle all over with a little caster sugar with some cinnamon mixed in.
8. While the dough is still hot, add more mini chocolate eggs/golden eggs.
9. Leave to cool for 5 minutes or so before slicing and serving while still warm.