Monday, September 15, 2014

Sweet Blueberry Focaccia

When I was in Vancouver I tried out blueberry focaccia from one of the famous bakery and they were really good. They made it into small individual serving size but they were not cheap though. A piece with tax cost around $4.00. This bakery is also famous for their grape focaccia. Since it is summer and there are plenty of blueberries around I thought tried to replica this at home. Can you imagine the smell in the house when I was baking this?

Man, it turns out so good if I should say so myself. The focaccia was soft on the inside and with the crunchy sweet sugary topping, I was hooked. I gave a few away and my friends love it too. I am planning to bake this again but it will be with grapes. I think this would be perfect to serve for brunch, cocktail party with some cheese and wine or like me enjoyed it for breakfast with my morning coffee.

Make: 6 pieces

3 cups flour
1 cup lukewarm water
1 packet/7 gram dried yeast
2 tbsp sugar
3 tbsp melted butter
½ tsp salt

For the Topping:

2 1/2 tbsp sugar
1 tbsp lemon zest
2 tbsp melted butter
2 cups fresh or frozen blueberries

1. Combine warm water, yeast, salt, and 1 tbsp sugar in a mixing bowl. Mix well. Cover with plastic wrap and leave in a warm place for 5 minutes until bubbles form on the surface.
2. Sift flour into a large bowl. Add in the rest of the sugar, yeast mixture and melted butter. Mix to a soft dough.
3. Turn onto a lightly floured surface and knead for 8 minutes or until smooth. Place into a lightly greased bowl, cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 375 degree F. Line 2 baking sheet pan with parchment paper.
5. Combine the sugar and lemon zest for the topping. Mix well and set it aside.
6. Punch dough down and divide the dough into 6 pieces. Roll or press it into round disc and place onto the baking tray. Cover with plastic wrap and leave in a warm place for 30 minutes.
7. Dimple the dough surface with your fingers, brush the top with melted butter, sprinkle on the sugar mixture and then top it with blueberries.
8. Bake 15 - 20 minutes or until cooked and golden brown. Serve warm or at room temperature.


Shereen said...

6 big pieces or small tiny ones? Wah, I also want to do la.... but then hor, even the normal focaccia tak pernah buat lagi coz got Sinner as my focaccia supplier.. Lol!!

Chef said...

Hi there, just like to say i love your blog and your recipes.

As a fellow food blogger, i was wondering whether you would be at all interested in entering my blog's recipe competition? On Chef Mel's Kitchen ( You just have to follow my blog and email a recipe to be in with a chance to win the prize! Thanks very much,

Melanie Booth

lena said...

hi gert, i actually adore the in texture of the focaccia, with some tiny holes within 've done it very well!

Phong Hong said...

Gertrude, these are so irresistible especially with blueberry topping!

ICook4Fun said...

Shereen, is about 4" diameter each.You see Sinner often so often that you don't even need to bake it at home?

Chef, thanks for stopping by. I will check out the event.

Lena, thank you. I too like making focaccia as I find it much easier than making bread :)

Phong Hong, yes they are :)

Jenny said...

Hi Gert, thank you for sharing this recipe. I love all your recipes! This recipe comes at the right time, I have blueberries in my freezer, lost of idea what to bake with. May i check do you use bread flour or all purpose flour?

ICook4Fun said...

Jenny, thank you. Yes is just AP flour. Most of my recipes here uses AP flour. If I used something else it will be stated ;)