Physalis and Rosemary Focaccia

Physalis otherwise known as Cape Gooseberry, Golden Berry or Peruvian Ground Cherry, is a fruit native to the Americas and grows in warm temperate and subtropical areas of the world. This berry is prized for its nutritional properties, containing Vitamins A and C, Iron, Calcium, and have antioxidant and anti-inflammatory benefits.

I picked up these gorgeous little beauties the other day when I visited the farmers market, and wanted to make something other than a dessert with them. So the first thing that popped into my head was Focaccia! It’s not something that you often come across, so I thought why not give it a go. There really is nothing better than homemade bread. Freshly baked, it always tastes amazing. The recipe is simple and straight forward but the result has got a real wow factor to it. If you can’t get hold of these Physalis berries then you can substitute it with cherry tomatoes.


  • 250 g Strong white flour
  • 7 g Active dried yeast
  • 100 g Physalis/ Golden Berry/ Chinese lantern
  • 1 tsp Sea salt + genetous pinch to sprinkle over the bread
  • Fresh rosemary
  • 150 ml Water (luke warm)
  • 4 tbsp Extra virgin olive oil


  1. Dump the flour into a large mixing bowl and add the yeast and salt.
  2. Then make a hole in the middle and add water and 2 tbsp of olive oil, gradually mix the ingredients with a fork/ spoon until consistent to the point of being ready to work it with your hands.
  3. Now knead the dough gently for 7-10 minutes and stretch the gluten, until the dough gets an elastic consistency.
  4. Place the dough in a bowl, cover well with a kitchen towel/ cling film and let it rise in a warm, dry place for an hour. This stage is called proving/ proofing.
  5. When the dough is ready, grease a baking tray with 1 tbsp of extra virgin olive oil. Stretch the dough out in the baking tray and leave to rise for another half an hour.
  6. Preheat the oven to 200º C degrees.
  7. Now, spread the physalis berries on top and gently press them into the dough, do the same for the rosemary, drizzle the remaining 1 tbsp of olive oil and sprinkle some sea salt on top.
  8. Bake in a preheated oven for 25-27 minutes till lightly golden. Serve as a part of antipasto or as side dish, along with a cheeky glass of wine maybe! 😉

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