The sweet blueberry focaccia is a soft, fragrant leavened bread with a golden color, characterized by a dough enriched with juicy fresh blueberries. Perfect to enjoy for breakfast, as a snack, or as a delightful dessert served with vanilla ice cream, various creams, or whipped cream. To obtain an optimal result, preparing this focaccia requires attention, precision, and respecting proofing times—fundamental elements to develop the magical open crumb and the softness that distinguish it. By following this recipe, even those approaching sweet leavened breads for the first time will be able to make a focaccia that will astonish everyone! Below, let’s see step by step how to prepare our delicious sweet blueberry focaccia:
Other blueberry desserts recipes:
- Difficulty: Medium
- Cost: Budget-friendly
- Rest time: 6 Hours
- Preparation time: 1 Day
- Portions: 6
- Cooking methods: Oven
Ingredients
- 0.8 cup Manitoba flour
- 1/4 cup water
- 5 g fresh yeast
- 2 1/3 cups Type 0 (plain) flour
- 0.8 cup Manitoba flour
- 1 cup water
- 1 3/4 tsp honey
- 5 g fresh yeast
- 1 tsp salt
- 2 tsp extra virgin olive oil
- 1/3 cup blueberries (+ more as needed for decorating)
- to taste brown sugar
- to taste ground cinnamon
Steps
Start by preparing the preferment. In a bowl, combine Manitoba flour and the yeast dissolved in the water. Mix roughly, cover, and let rise at room temperature for about 16 hours.
After the preferment has rested, transfer it to a large bowl. Add the water, honey, crumbled yeast, and the two flours. Also add the oil and salt and knead vigorously until you obtain an elastic, smooth dough. Don’t worry if it is rather sticky; that’s normal at this stage.
Perform three folds at intervals of about 30 minutes. During each fold, gently lift the dough from the bowl, stretch it slightly, fold it onto itself, then put it back in the bowl.
Incorporate the blueberries, lightly crushed with a fork, into the dough and let it rise for about 40 minutes at room temperature.
After this first proofing, perform a second fold to strengthen the dough further. Then cover and transfer to the refrigerator for about 2 hours.
After this time, take the dough and place it in a 12-inch pan previously greased with extra virgin olive oil or butter. Leave it at room temperature for about 2 hours.
Before baking, make dimples on the surface of the dough with your oiled fingers and decorate the surface with some fresh blueberries. Sprinkle with brown sugar and, if desired, a dusting of ground cinnamon.
Preheat the oven to 428°F (conventional oven) and bake for about 25–30 minutes, or until golden. At the end of baking, remove the focaccia from the oven and let it cool slightly before slicing. The sweet blueberry focaccia is ready to be served!
Enjoy and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
