Mangoes are packed with Vitamin A and Vitamin C for skin and immune health, while coconut brings natural sweetness and richness.
Paired together on a focaccia base, Chef Joe Sasto's recipe shows just how versatile focaccia can be.
Sweet, tropical, and unbelievably easy - this is mango bread reimagined as focaccia!
Mango & Coconut Focaccia Bread
1 hr 30 min
20 min
4 - 6
Side Dish
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
Fresh Mango & Coconut Focaccia:
- 4 Cups All-Purpose Flour
- 2 Tsp Kosher Salt
- 2 Tsp Instant Yeast
- 1-¾ Cups Warm Water
- ¼ Cup Olive Oil (plus extra for drizzling)
- 1 Large Fresh Mango (peeled and diced)
- ½ Cup Dried Coconut Flakes
- Flaky Sea Salt for Topping
Coconut Milk Glaze:
- 1 Cup Powdered Sugar
- 3 Tbsp Coconut Milk (add more for thinner consistency)
- ½ Tsp Vanilla Extract
Directions
1. Prep
In a large bowl, combine flour, yeast, salt, and warm water. Mix until a shaggy dough forms. Add olive oil and knead until smooth. Transfer dough to an oiled bowl, cover, and let rise 1–2 hours, until doubled.
2. Let It Rise
Gently press dough into a greased baking pan, stretching to fit. Let rise again 30 minutes.
3. Dimple the Dough
Dimple the dough with oiled fingertips, scatter diced mango and dried coconut on top, drizzle with olive oil, and sprinkle lightly with flaky salt.
4. Bake
Bake at 450°F for 20–25 minutes, until golden and set.
5. Finish & Serve
While cooling, whisk together powdered sugar, coconut milk, and vanilla for the glaze.
Drizzle glaze over the warm focaccia, slice, and serve.
