Anise-Raisin Focaccia

Anise-Raisin Focaccia
Photo by Scott Phillips


  • 1 cup golden raisins
  • 2 Tbs. granulated, coarse, or turbinado sugar
  • ½ cup water
  • ½ cup Sambuca, Anisette, or other anise liqueur
  • 1 Tbs. aniseed
  • 1 recipe Basic Focaccia

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. W...

View full recipe at Fine Cooking


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