SWEET BLUEBERRY FOCACCIA
A rainy summer in Southern Ontario has had one bonus, an abundance of beautiful, plump berries. This is much better made with the big fat blueberries and not the tiny wild ones as they tend to scorch. It's a perfect mid afternoon snack and leftovers (if there are any!) make a quick and yummy breakfast.
Provided by Cook in the Creek
Categories Yeast Breads
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- combine flour, sugar, yeast and salt in a large bowl.
- Add water and olive oil and mix into a soft dough.
- Turn dough onto a floured surface and knead by hand for 8 minutes or until the dough is smooth. Alternately you can use a mixer with a dough hook to mix and knead the dough. Knead it on med speed for approx 5 minutes.
- Form dough into a ball, lightly oil and place in a bowl. Cover with plastic wrap and let rise in a warm spot for one hour or until doubled in size.
- Punch down the dough. Knead a few times and gently roll it out to an 8 by 11 inch rectangle (should be approx 3/4" thick).
- Carefully transfer the dough to a piece of baking parchment, cover and let rise for another 30 minutes.
- Heat oven to 425°F If you have a suitable size pizza stone, place it in the oven when you turn it on and allow the stone to get nice and hot (if you are using a regular metal baking sheet do not preheat it!).
- When dough has finished it's second rise, dimple the surface with you finger and cover the top with blueberries. Gently press them into good contact with the dough (some may still roll off in the oven). Lightly sprinkle the surface with powdered cinnamon and sugar.
- carefully transfer the parchment and dough onto the pizza stone in the oven (or a baking sheet) bake on the middle rack for 15 - 20 minutes. Bread is done when nicely golden in colour and has a firm springy feel in the middle.
- Cool on a rack for 5-10 minutes. If you like, brush or drizzle some melted butter on the warm bread and sprinkle with a bit more sugar.
- Slice. Serve. Enjoy!
Nutrition Facts : Calories 369.6, Fat 7.7, SaturatedFat 1.1, Sodium 42.7, Carbohydrate 68.3, Fiber 3.8, Sugar 17, Protein 7.5
BLUEBERRY FOCACCIA
Steps:
- Brush a 9-by-13-inch rimmed baking sheet with 1 tablespoon of the olive oil. On a lightly floured work surface, roll the dough into an 8-by-12-inch rectangle. Transfer the rolled dough to the prepared pan and brush the top with the remaining tablespoon olive oil. Cover with a piece of plastic wrap and set aside in a warm, draft-free place until puffed and doubled in size, 2 hours.
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the sugar and cinnamon. Sprinkle half of the cinnamon sugar over the risen dough. Place the blueberries on top and press gently into the dough. Sprinkle the berries with the remaining cinnamon sugar and the salt.
- Bake for 20 to 25 minutes, until golden brown around the edges and cooked through. Remove the focaccia from the pan to a wire rack to cool.
- Cut into squares and serve warm or at room temperature.
BLUEBERRY FOCACCIA
Make and share this Blueberry Focaccia recipe from Food.com.
Provided by Mom10
Categories Breads
Time 40m
Yield 1 focaccia, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400*. Grease cookie sheet. Spread dough on pan.
- In a food processor with chopping blade, pulse to combine flour, sugar, butter, cinnamon, and nutmeg. Sprinkle half of crumb mixture over pizza dough. Spread frozen blueberries over crumb mixture and sprinkle remaining crumb mixture on top.
- Bake 20 - 25 minutes or until crust is golden and berries are bubbly.
- Cut into 12 pieces.
Nutrition Facts : Calories 84.7, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 14.2, Carbohydrate 17.4, Fiber 1.2, Sugar 13.6, Protein 0.6
SWEET FRUITED FOCACCIA
Combine pillowy focaccia with the spiced fruit flavours of a tea loaf to create this tear & share bake, perfect with a Christmas Day cuppa
Provided by Barney Desmazery
Categories Snack
Time 45m
Number Of Ingredients 8
Steps:
- Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.
- Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.
- Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough - this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using - this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.
Nutrition Facts : Calories 226 calories, Fat 2 grams fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CRANBERRY FOCACCIA
Most folks are familiar with herbed focaccia. But this slightly sweet version features dried cranberries and pumpkin pie spice. -Veronica Gantley, Norfolk, Virginia
Provided by Taste of Home
Time 50m
Yield 1 loaf (12 pieces).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Cover and let rest for 10 minutes. Shape into a 14x10-in. rectangle and place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Sprinkle with cranberries and brown sugar. Bake at 400° for 10-15 minutes or until golden brown. Remove to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 225mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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