Fresh Mango Focaccia with Coconut Cream Drizzle
Ingredients
For the dough:
- 4 cups bread flour
- 2 tsp kosher salt
- 2¼ tsp (1 packet) active dry yeast
- 1½ cups warm water
- ¼ cup olive oil (plus more for pan and drizzling)
- 1 tbsp honey
For the topping:
- 2 large ripe mango, diced into small cubes
- 1/2c shredded coconut flakes
- Flaky sea salt
- Olive oil for drizzling
For the coconut cream drizzle:
- ½ cup full-fat coconut cream (from the top of a chilled can)
- 1 tbsp powdered sugar (or more to taste)
- ½ tsp vanilla extract
- Pinch of salt
- Optional: squeeze of lime juice for brightness
Instructions
- Make the dough:
In a large bowl, whisk together warm water, honey, and yeast. Let it bloom for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix until a sticky dough forms. Cover and let rise for 1–2 hours until doubled in size. - Prep the pan:
Grease a 9×13 baking pan generously with olive oil. Pour the dough into the pan and stretch gently to the edges. Let it rise again for 30–45 minutes until puffy. - Add the mango:
Use oiled fingertips to dimple the dough. Scatter diced mango evenly over the top, gently pressing pieces in. Drizzle a bit of olive oil and sprinkle with flaky salt. - Bake:
Bake at 425°F for 20–25 minutes until golden and crisp on the bottom. Let cool slightly before drizzling. - Make the coconut cream drizzle:
Whisk coconut cream, powdered sugar, vanilla, salt, and lime juice (if using) until smooth and pourable. Chill if needed to thicken slightly. - Finish and serve:
Drizzle the cooled focaccia with coconut cream. Slice and serve warm or room temp.
Optional Add-Ons:
- Toasted coconut flakes on top
- A few torn mint leaves or Thai basil
- A light brush of rum syrup if serving as dessert
This one’s a total showstopper for brunch, tropical-themed dinners, or sweet-savory snacking.
Categories: Desserts
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Recipes
Grilled Mango with Balsamic Caramel and Vanilla Ice Cream
Desserts
Cook Time
05 min
Cuisine
American Italian
