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Anise-Raisin Focaccia

Scott Phillips

Yield: Yields one 13x18-inch pan of focaccia; 12 to 15 pieces.

This classic sweet topping turns plain focaccia into a treat for brunch, tea, or an afternoon snack. This version gets its kick from anise liqueur. 


  • 1 cup golden raisins
  • 1 Tbs. aniseed
  • 1/2 cup Sambuca, Anisette, or other anise liqueur
  • 1/2 cup water
  • 2 Tbs. granulated, coarse, or turbinado sugar
  • 1 recipe Basic Focaccia 

Nutritional Information

  • Nutritional Sample Size based on topping only for 15 pieces
  • Calories (kcal) : 60
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 12
  • Fiber (g): 1
  • Protein (g): 0


  • After you’ve made the focaccia dough (a day before baking), put the raisins and aniseed in a bowl with the liqueur and water. Cover with plastic wrap and let sit overnight at room temperature.
  • The next day, when you shape the dough, drain the raisins and aniseed, reserving any leftover liquid. When you drizzle the focaccia dough with olive oil, sprinkle the  the raisins and seeds onto the dough. Dimple the dough as described in the basic recipe, taking care to distribute the raisins and seeds evenly throughout the dough during each successive dimpling. Try to press the raisins firmly into the dough so that the dough will partially cover them as it rises. Let the dough rise as directed in the basic recipe.
  • Just before the focaccia goes into the oven, sprinkle 1 Tbs. of the sugar over the surface (in place of the salt sprinkle in the basic recipe) and then bake as directed. Meanwhile, simmer the raisin-soaking liquid in a saucepan over medium-low to medium heat and reduce it to a syrup, 8 to 10 minutes. Immediately after removing the focaccia from the oven, brush it with the syrup and sprinkle on the remaining 1 Tbs.sugar. Let it cool on a rack for 20 minutes before cutting and serving.


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