Gooseberry Focaccia

An Italian focaccia is usually one drizzled with olive oil and topped with garlic, herbs, or a variety of Italian flavours. I have kept this one sweet and slightly more British, adding red gooseberries and sprinkling it with a little caster sugar.

The dough has a slightly irregular crumb structure, but perhaps not quite enough for a proper focaccia as I didn't add quite enough water. It also struggled to brown on top as there wasn't much sugar in the dough. But the gooseberries are sweet and delicious, cooking to almost jam like on the edges. I think this has the promise of a fantastic bread, just a few refinements needed to make it perfect.