Name: Blueberry Focaccia
Yield: 2
Ingredients: 1 package active dry yeast -; 2 1/4 c. warm water -; 6 c. all-purpose flour -; 1 c. light brown sugar -; 1 tsp. salt -; 1/2 tsp. ground cinnamon -; 1 large egg -; 6 tbsp. unsalted butter at room temperature -; Vegetable oil -; 2 pt. blueberries -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Blueberry Focaccia

1. 1 package active dry yeast -

2. 2 1/4 c. warm water -

3. 6 c. all-purpose flour -

4. 1 c. light brown sugar -

5. 1 tsp. salt -

6. 1/2 tsp. ground cinnamon -

7. 1 large egg -

8. 6 tbsp. unsalted butter at room temperature -

9. Vegetable oil -

10. 2 pt. blueberries -

How to cook deliciously - Blueberry Focaccia

1. Stage

In a small bowl, mix yeast and water; set aside until foamy, about 5 minutes. In a large bowl, combine flour, 1/2 cup brown sugar, salt, and cinnamon. Stir egg into yeast; pour into flour mixture and mix on low speed. Add butter, and mix until combined. Knead dough until smooth and pliable but still relatively wet, about 5 minutes on a stand mixer.

2. Stage

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 until doubled, about 1 hour.

3. Stage

Preheat oven to 400 degrees. 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.

4. Stage

With greased fingers, dimple surface of each loaf; sprinkle with 1 pint berries and 1/4 cup brown sugar each. Bake until golden brown, 30 to 35 minutes, rotating once. Slice and serve warm.