Sunday 6 July 2008

sweet blueberry focaccia

And with this seventh blueberry recipe, my Blueberry Week ends. I’ve managed to pull off seven blueberry recipes in seven days without having a mental breakdown and I hope everyone has enjoyed them.

This recipe was superb. I cajoled Jonas into making it for me (he is gifted when it comes to bread making) and it turned out wonderfully.

I’m not a big fan of bread but this focaccia was so soft on the inside and had a slightly crunchy surface due to the sugary crust, I was hooked.

When it came out of the oven, we sat down with some butter and devoured the whole slab in about 10 minutes. Whoosh! One minute it was there, the next minute it was in our bellies. The only evidence that it ever existed was some small blueberry stains on the cutting board.

I regret nothing!

Jonas is keen to try the recipe again with some rosemary and salt and I’d like to throw in some finely sliced potato pieces too. Or this that just too much carb on carb?

Anyway, it’s a very good recipe and makes a perfect brunch. It takes a bit of time, since there are a few waiting periods while the dough rises, but the recipe is very easy and straightforward.

I think next week I better post some savoury food to counteract all these recent desserts!

Sweet Blueberry Focaccia

Recipe from Serves 4-6.

2/3 cup warm water
1 x 7g sachet dried yeast
1/4 cup white sugar
2 cups bread flour
1/4 cup olive oil
Pinch of salt
1 teaspoon ground cinnamon
3 tablespoons sugar
150g blueberries


1. Combine warm water, yeast, salt, and 1 teaspoon of sugar in a jug. 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.

3. Add yeast mixture, 2 tablespoons sugar and 2 tablespoons oil. Mix to a soft dough.

4. Turn onto a lightly floured surface and knead for 8 minutes or until smooth.

5. Place into a lightly greased bowl, cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.

6. Preheat oven to 220°C. Combine remaining sugar and cinnamon.

7. Punch dough down. Knead on a floured surface. Roll out to form a 32cm x 18cm rectangle and place onto a greased baking tray.

8. Cover with plastic wrap and leave in a warm place for 30 minutes.

9. Dimple surface, then blueberries evenly over the surface. Sprinkle the sugar all over the focaccia.

10. Bake 15 - 20 minutes or until cooked.

11. To serve, brush with remaining oil and sprinkle with cinnamon sugar.

we used a few raspberries here as well, but they do bleed a lot so if you want a "cleaner" look stick with blueberries.



  1. Try using real Cinnamon in your recipe. The Cinnamon that we buy in the US is actually Cassia.

    Cassia has a chemical called coumarin which could be toxic.

  2. The spice we used in this recipe is actually real cinnamon.

    And we're not US based.

    Here in Australia cinnamon and cassia are usually differentiated. Aussies also call cassia "baker's cinnamon" because it's stronger in flavour.

  3. thanks to the random "cinnamon" blogger who is actually an ad!!!

    love how they just 1) assumed we don't know the difference between cinnamon & cassia and 2) assumed we were in the US!

    got to love these sales people!!!

    and to be honest, i prefer cassia over cinnamon any day because it's got strength to it!!!


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