Serves 6

Pineapple and Coconut Salted Caramel Focaccia

This pineapple focaccia is sunshine you can slice! ☀️ Made with juicy Dole Canned Pineapple Slices. It’s soft and fluffy and bursting with flavour. Glazed with a luscious coconut salted caramel, it’s a show-stopping bake that’s perfect for breakfast, brunch or an afternoon treat.

Ingredients

For the focaccia 

300g warm water 

50g caster sugar 

1 tsp instant dry yeast 

1 tsp salt 

375g plain flour 

A good glug of olive oil (2 tbsp) + extra for greasing

1 x 822g can of Dole Pineapple slices (or 6 slices of pineapple) 

 

For the coconut salted caramel glaze 

200g coconut milk (use the thick creamy white top first) 

200g brown sugar 

½ tsp seasalt

Method

To make the Pineapple Focaccia

  1. In a large mixing bowl, mix the caster sugar and warm water, then sprinkle over the yeast. Allow to bloom for 5 - 10 minutes.

  2. Use a fork to mix in the flour and salt.  The dough will be super sticky. Cover with glad wrap then place somewhere warm to rise for 2 hours. 

  3. Drizzle with a generous glug of olive oil and incorporate. Top Tip: The best way to do this is to coat your finger tips with oil and fold the dough in on itself until the oil has just been incorporated. It shouldn’t take more than a minute or two. 

  4. Generously grease a baking tray with olive oil. Place the dough into the tray.  Toss it in the oil to fully coat and use your fingertips to push it into the shape of the tray. Note: It will not reach the edges at this point but shaping it this way helps it to rise into the tray. Cover with glad wrap and place somewhere warm to proof for another hour.

  5. Preheat your oven to 200°C (conventional oven). 

  6. Once the dough has proofed, drizzle it generously with oil again. Dab your finger tips into the oil to grease them then press firmly into the dough to create dimples. This helps get that delicious olive oil down into the bread and to create a nice levelled bake. Once risen, pull the edges of the dough into the corners of the tray and use your fingers to firmly dimple the dough and press it evenly into the tray. Top with 6 Canned Dole Pineapple Slices, pushing them into the dough. 

  7. Bake for 20 - 25 minutes. 

While the focaccia is baking prepare the coconut salted caramel 

 

To make the Coconut Salted Caramel

 

  1. Mix together the coconut milk, salt and brown sugar in a small pot. 

  2. Place over a medium heat and bring to the boil. Reduce the heat and simmer for 15 minutes until thicker and glossy. 

  3. Once the focaccia is golden brown and crispy, remove it from the oven and drizzle with around half the coconut caramel.  Use a pastry brush to brush it over the surface of the focaccia. You can either save the rest of the caramel or drizzle extra over before serving! 

  4. Once cool enough to handle, transfer the focaccia to a cooling rack to cool then enjoy! 

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