Blueberry Focaccia. Blueberry season in Po Valley, it’s time to take advantage of this delight. Once a year, just harvested, they enter my kitchen. I keep thinking that following the seasons to consume fruits and vegetables allows me to discover and consume new ones, never getting bored. In the vegetable garden the production is constant, and each month a different variety is added, I harvest fruit from May to September, often replacing a meal or preserving the excess. Like other summer fruits, I prefer to pick blueberries directly; the day something changes, I’ll adapt to the change.
So, during this period, blueberries in many different versions.
Today I propose the savory focaccia with blueberries. Good, soft, and easy to make. Excellent with cheese and cold cuts, to enjoy with sweet cream or chocolate.
To make, to try!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients Used
- 4 cups all-purpose flour
- 1.5 cups water (lukewarm)
- 2 tbsp olive oil
- 2 tsp salt
- 0.3 oz compressed fresh yeast
- 2 cups blueberries
Useful Tools
- Stand Mixers
- Baking Dishes
- Bowls
Steps
Some leavenings allow us to achieve results with little effort.
In a bowl or stand mixer, knead the flour already mixed with the salt, add the water emulsified with the yeast and the oil. Knead thoroughly, until you get a dough that comes away from your hands or the sides of the bowl, if using the stand mixer.
Transfer to the work surface, spread without using a rolling pin and distribute the blueberries. I recommend being generous. Make a series of four folds and place back in the bowl for the first rising. It will take about three hours for optimal rising.
After the necessary time, make another round of four folds. Grease the baking dish with high edges and place the dough. Finish the surface with more blueberries.
After the hours, at least two, sprinkle with granulated sugar and bake in a preheated oven at 375°F.
Remove from the baking dish. Cut and serve the focaccia cold, accompanied as suggested earlier.
Some additional tips
Knead the dough thoroughly until you get a smooth dough ball. You’ll get a soft focaccia; do not move it from the baking dish, the rising won’t lose volume, and cover the containers with cling film to facilitate it.
