The sweetness of the blueberries and the distinct flavor of the olive oil focaccia creates a winning combo, one that can be eaten for breakfast, lunch, or dessert. The middle layer of blueberries provides a perfect ratio of juicy to crunch.
INGREDIENTS:
3+ cups of flour (additional 1/2 cup for kneading)
1.25 cups of warm water
1 package dry yeast
1 teaspoon of salt
2 tablespoons of sugar
3 tablespoons of Olive Oil (addition 1/4 cup olive oil)
Fresh blueberries
INSTRUCTIONS:
Combine the 3 cups of flour and salt in a bowl
Combine warm water, yeast, 3 tablespoons of olive oil, and sugar in another bowl. When the yeast is activated (about 5 minutes), pour this mixture into the flour bowl.
Add the 1/4 cup of olive oil and stir until it’s doughy
Use the additional 1/2 cup of flour to kneed this into a warm ball of dough
Place in a glass bowl that has been oiled with olive oil, cover, and let it rise for 1-2 hours. If you live in a dry climate, try letting it rise in the oven (not on) with a pot of boiled water to add moisture to the environment
Take half the mixture and place in a well-oiled, circular baking dish and press it to the edges.
Add a row of blueberries
Top with the remaining dough (stretch it out into a circle, then place on top)
Add another layer of blueberries, pressed into the dough
Bake at 425 for 25-30 minutes