I just realized it was my blog anniversary two weeks ago. How time flies!!! It has been 6 years since my first posting on November 2006, 915 posting later and still going strong. I can’t believe that it lasted this long. I thought I would have given up blogging in a year or two. Blogging has been an outlet, a growing and stretching experience, and a lot of fun with some headache along the way. I’ve been blessed to get to know many dear friends, and I miss many who are no longer blogging. Thank you to all my faithful supporters and readers for journeying along with me! Your comments have been encouraging and enlightening and you’ve made blogging immensely more enjoyable for me.
I baked this focaccia using the leftover berries from the Mini Fruit Tartlets with Mascarpone Cheese Filling . Since I run out of flour, I just used the whole wheat flour for the dough. It is not a very good idea as Carlos doesn’t really like it as he said the smell and taste of the whole wheat overwhelms the sweet fruits. As for me I don’t mind having this once a while. Anyway, this isn’t a dessert but more for breakfast or maybe for brunch along side with some other savory spreads.
2 cups whole wheat flour
1/2 tsp salt
1/4 tsp cinnamon powder
1 tsp dry yeast
1 cup + 1 tbsp water
1 tbsp sugar
2 tbsp butter
3 tbsp melted butter
2 tbsp sugar
Some fresh berries
1. In a mixing bowl with dough hook attachment, mix flour, salt, cinnamon powder, sugar, yeast and water (1 cup first) for about 2 minutes. If the dough is too dry you can add in another tbsp of water. Add in the butter and continue to knead until smooth. (If the dough is too wet, add in a small amount of flour)
2. Cover and let the dough rest for an hour or double in size.
3. Line a sheet pan with parchment paper and brush it with some vegetable oil including the side walls. Place the dough on the sheet pan. And flatten the dough using the palms of your hands. The dough might not cover the entire pan. Cover the pan and let the dough rest for 30 minutes.
4. Remove the plastic wrap covering the dough, brush the top with melted butter and sprinkle on the sugar. Top it with berries.
5. Baked in a pre-heated 400 degree F oven for 20-25 minutes, rotate the pan half way through the baking.
6. Remove it from the oven and let focaccia cool on a wire rack. After 10 minutes, slice and serve.