Blueberry Focaccia Recipe

Blueberry Focaccia Recipe

How To Make Blueberry Focaccia

Serve up something new for breakfast with this slightly sweet blueberry focaccia that’s bursting with freshness and fruitiness in every bite.

Preparation: 10 minutes
Cooking: 35 minutes
Rise Time: 2 hours
Total: 2 hours 45 minutes

Serves:

Ingredients

  • 1pkgactive dry yeast
  • cupswarm water
  • 6cupsall purpose flour
  • 1cuplight brown sugar
  • 1tspsalt
  • ½tspground cinnamon
  • 1large egg
  • 6tbspunsalted butter,at room temperature
  • vegetable oil
  • 4cupsblueberries

Instructions

  1. In a small bowl, mix yeast and water; set aside until foamy. In a large bowl, combine flour, half cup brown sugar, salt, and cinnamon. Stir egg into yeast; pour into flour mixture and mix on low speed.

  2. Add butter, and mix until combined. Knead dough until smooth and pliable but still relatively wet. This will be about 5 minutes on a stand mixer.

  3. Grease a large bowl and 2 baking sheets with oil; set baking sheets aside. Scrape dough into bowl and cover with plastic wrap. Let rise in a warm place for about 1 hour until doubled.

  4. Preheat oven to 400 degrees F. Halve dough, and place 1 piece on each baking sheet. Stretch out slightly, until dough forms a 1-inch-thick oval; cover with greased plastic wrap. Let rise again about 1 hour.

  5. With greased fingers, dimple surface of each loaf; sprinkle with 1 pint berries and ¼ cup brown sugar each. Bake for 30 to 35 minutes, until golden brown, rotating once. Slice and serve warm.

Nutrition

  • Calories: 2342.69kcal
  • Fat: 57.91g
  • Saturated Fat: 24.48g
  • Trans Fat: 1.52g
  • Monounsaturated Fat: 21.88g
  • Polyunsaturated Fat: 6.31g
  • Carbohydrates: 408.32g
  • Fiber: 22.42g
  • Sugar: 100.97g
  • Protein: 51.82g
  • Cholesterol: 184.59mg
  • Sodium: 1253.60mg
  • Calcium: 179.04mg
  • Potassium: 945.26mg
  • Iron: 19.64mg
  • Vitamin A: 340.36µg
  • Vitamin C: 28.79mg
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