Break Out The Berries: Blueberry Rosemary Focaccia

rosemary3Old Man Winter did not ease his way into the Midwest this year. He could have leisurely strolled amongst the forests and fields, sprinkling them with frost and fairy dust, but oh no…one day it was sunny and nice, the next brought tornadoes and seven days later we had lake effect snow. Twice. BAM. He has arrived.

With these crispy cold temperatures and white covered grounds, I’m already longing for those fresh tastes of summer. Whether you froze blueberries back in August or are buying fresh winter ones at the grocery market, it’s time to break out the berries.

Typically, when I think of cooking with fruit, I imagine sweet breads and desserts. However, I am a huge fan of combining herbs and fruit in savory dishes. Hence, I’ve created a tasty recipe that simultaneously, reminds you of summer and gives you the warm seasonal feeling when baking bread: Blueberry Rosemary Focaccia. I should warn you, you WILL keep taking small slices off of this bread until it’s quickly gone. The crispy oiled crust combined with the salt against the sweet burst of blueberries…oh…I need to go make another (my third) round. Enjoy!!

For more delicious recipes featuring blueberries, be sure to visit www.littlebluedynamos.com rosemary7

Blueberry Rosemary Focaccia
Author: 
 
Ingredients
  • 2 c. Boiling water
  • 1 TB Dry minced onion
  • 3¾ c. Unbleached flour
  • ⅓ c. Potato Flakes (I used Idahoan)
  • ¼ c. Nonfat dry milk
  • 2½ t. Instant yeast (one packet plus ¼ t. another)
  • 1½ t. Sea salt
  • 2 TB Extra virgin olive oil (plus more to grease & brush)
  • 3-4 sprigs Fresh Rosemary (for baking and topping)
  • 2 to 4 oz. Fresh Blueberries
  • Finely crushed pink Himalayan salt
Instructions
  1. For the sponge: Add dry minced onion to water and boil. Mix boiling water/onion mixture to 2 cups of the unbleached flour and beat until a smooth batter is formed. When the batter cools to a lukewarm temperature, add ⅛ t. of the instant yeast. Set aside at room temperature for a few hours or overnight.
  2. For the bread: In a bowl, whisk the remaining flour, potato flakes, dry milk, instant yeast and sea salt. Add slowly to the sponge while beating. With the mixer paddle (or by hand), beat in 2 TB of extra virgin olive oil. Change from the paddle to a dough hook when the mixture starts coming together. Total mixing time is 10 minutes.
  3. When finished, put the dough in an oiled bowl and cover with plastic wrap. Let rise for 30 minutes. The dough will only look puffy. Gently left the sides of the dough and fold towards the middle and flip the dough over in the bowl. Let rise for another 30 minutes.
  4. Coat a 12" round pan with 2 TB of olive oil. Stretch the dough to fit and place in pan. Let it sit for 30 more minutes. Gently stretch the dough again to fit the pan. Press as many blueberries as you would like down into the dough (the more the better.) Cut fresh rosemary into smaller sprigs and poke into dough as well. Lightly "dimple" the bread with your fingers. Brush olive oil over the entire top (berries, rosemary and all). Sprinkle with finely crushed pink Himalayan salt.
  5. Bake at 400 degrees for 25-30 minutes or until deep golden. Cool on baking rack for 15 minutes. Slice and brush tops with olive oil and sprinkle with fresh, minced rosemary leaves.

 

One Response to Break Out The Berries: Blueberry Rosemary Focaccia
  1. Everything is very open with a very clear explanation of the issues.
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