Blueberry Focaccia Recipes
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
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.
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
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