Berry Focaccia with Mascarpone Cheese Recipe(Italian bread topped with mixed berries and served with Sweetened Mascarpone Cheese) Made Simple

to prepare the doughTo begin making the Berry Focaccia With Sweetened Mascarpone cheddar preparation guide, take a large mixing container.

toss together the whole wheat and all purpose baking flour and table salt in a mixing container.

whiz them together briefly.

swirl around in the finely sliced sage (or rosemary) and empty in olive cooking oil.

Alternatively you can use a food processor or stand mixer to toss together.

Using a food processor or stand mixer saves a lot of time and bringing together the dove is easier.

To activate the leavening agent, take 1 cup lukewarm liquid.

empty in granulated sugar (or honey) to it and swirl around.

strew the leavening agent over the liquid-granulated sugar mixture and allow it to get frothy about 3-4 moments.

Before you proceed further, check the activity of your instant leavening agent, by 'proofing' it to make sure it will help rise the flour base.

Follow the method on your leavening agent packet to proof the exact leavening agent reaction.If using a food processor/stand mixer; with the food processor/stand mixer running on low speed, gradually empty the leavening agent mixture into the processor over the baking flour.gradually empty in in more liquid (as required) and allow the baking flour to form a soft flour base within the container of the processor/mixer.If using a mixing container, empty in the frothy leavening agent mixture to the baking flour and begin to massage with your hands to get a soft and pliable dove.Take care not to empty in too much liquid or you will have a sticky unmanageable flour base.Place the flour base on a well floured rolling surface and massage again for 8-10 moments.

massage the flour base very well, until it is creamy and elastic.

(If using the stand mixer, massage on medium speed using the flour base hook)Transfer the formed flour base to a lightly greased container, turning once to coat all over.

wrap with a wet kitchen towel or plastic wrap and set it aside in a toasty place for about 1-1 1/2 hours until it has risen and doubled in size.to prepare the berriesMeanwhile cut the larger berries like strawberries and Cape gooseberries in halves and keep aside.

You can use the smaller berries as they are.

You can now proceed to make the sweetened mascrapone cheddar.to prepare the sweetened mascrapone cheeseTo make the sweetened mascarpone cheddar,beat together all the fixings listed under 'for sweetened mascarpone cheddar.to oven-cook the focacciaOnce the flour base has doubled, divide it into 2 parts (if making two breads).

You can make two round or 2 square breads or one big rectangular bread.

Use two 8-9 inch shallow cake pans.Place the flour base on the well oiled pans/baking sheets.Evenly spread the flour base.wrap with oiled cling film or a wet kitchen towel and leave to rise for 30 moments.Meanwhile preheat the oven to 200 deg C.

Using your finger tips, make deep dimples all over the flour base.Place the berries on top of the flour base and press lightly.empty gently the olive cooking oil all over and strew the granulated granulated sugar.oven-cook in the pre-heated oven for 20-25 moments, till the crust turns golden and the berry extract is bursting out.Turn off the oven and Cool on a wire rack and finish off with more Sage or Rosemary.dish up Berry Focaccia With Sweetened Mascarpone cheddar during tea time with a fiery cup of Masala Chai or Coffee.

You can even pack it for your kids snack box. .