Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
© Justin Chapple
When it comes to focaccia, most people are familiar with savory versions like Pisaladiere, a version topped with anchovies, olives and caramelized onions. This week, the F&W Test Kitchen tested an unusual dessert variation—Blackberry Focaccia (left) from Nigel Slater’s forthcoming cookbook, Ripe: A Cook in the Orchard. This blackberry-studded, confectioners' sugar–dusted focaccia is substantial and just barely sweet. Slater recommends cutting it into thick wedges and eating it when warm, but we loved it just the same in smaller squares, which we served with steaming cups of tea. Slater's cookbook won't be out until April, but this savory focaccia from the F&W archives, topped with caramelized onions, pear and blue cheese, is a good variation to try for Super Bowl Sunday.