Blueberry Raspberry Focaccia

Name: Blueberry Raspberry Focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 160 min
Ingredients: 1 tsp Granulated Sugar; 1/2 cup Warm Water; 2 1/4 tsp Active Dry Traditional Yeast; 2 tbsp Canola Oil; 2 tbsp mint (fresh, chopped); 1/2 tsp cinnamon (ground); 1 1/2 cups All Purpose Flour (approx.); Pinch Salt; 1/2 cup Each Blueberries and Raspberries (fresh); 2 tbsp maple syrup; Icing Sugar (optional)

Nov 13, 2016

Blueberry Raspberry Focaccia

With each bite there is a burst of berries. A new twist on focaccia to enjoy a bit of sweet after dinner or as part of breakfast or brunch. Change up the berries as the seasons change.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 2 hrs 40 mins

Course Desserts, Snack

Servings slices

Calories 150 kcal

Ingredients

1 tsp Granulated Sugar
1/2 cup Warm Water
2 1/4 tsp Active Dry Traditional Yeast
2 tbsp Canola Oil
2 tbsp mint fresh, chopped
1/2 tsp cinnamon ground
1 1/2 cups All Purpose Flour approx.
Pinch Salt
1/2 cup Each Blueberries and Raspberries fresh
2 tbsp maple syrup
Icing Sugar optional

Instructions

In large bowl, dissolve sugar in water and stir in yeast and let stand until frothy, about 5 minutes. Whisk in 2 tbsp (25 mL) of the oil, mint and cinnamon. Stir in 1 1/4 cups (300 mL) of the flour and salt until combined. Turn out onto floured surface and knead with enough of the remaining flour until dough forms. Place in oiled bowl; cover and let rise for about 1 hour or until doubled in size.
Place in well oiled, 8 inch (2 L) round baking pan. Gently press berries into dough. Cover and let rise for about 1 hour or until doubled. Drizzle with maple syrup.
Bake in 400 F (200 C) oven for about 20 minutes or until golden and brown. Let cool slightly before slicing and sprinkle with icing sugar if desired.