Blueberry Rosemary Focaccia
  • 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
  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.
Recipe by Food. (Just Sayin') at