Blueberry Focaccia
  • ½ cup unsalted butter, melted and cooled, divided
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ½ cup sugar, divided
  • 2½ tsp active dry yeast
  • 1 tsp salt
  • 1½ cups warm (not hot) water
  • 2 cups fresh blueberries
  • ¾ tsp grated lemon zest
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, ¼ cup of the sugar, the yeast, and the salt.
  2. In a small bowl, combine the warm water, ¼ cup of the melted butter, and the egg.
  3. Turn mixer on low speed, add the water mixture, and mix until a dough starts to form. Switch to the dough hook, and use it to knead the dough about five minutes, until smooth and elastic. The dough should still be somewhat sticky; this is fine.
  4. Butter a large bowl. Form the dough into a ball and place it into the bowl, covered with plastic wrap. Set the bowl in a warm place until it doubles in size.
  5. Remove the dough from the bowl onto a buttered work surface, and knead it several times, then put it back in the bowl until it has doubled again.
  6. Spread two tablespoons of the remaining melted butter in the bottom of a jelly-roll pan. Tip the dough into the pan, then use your fingers to stretch it out to fill the pan. Set the dough aside to rise (yes, again), until it is higher than the pan sides.
  7. In a small bowl, combine the remaining ¼ cup of sugar with the lemon zest.
  8. When the dough has finished rising, heat over to 450 degrees. While you wait for the oven to heat, use your fingers to poke small dimples all over the dough surface. Then, spread the remaining melted butter all over the top. Sprinkle half the lemon-sugar mixture on top of the butter, then scatter the berries over the sugar. Sprinkle the remaining sugar mixture on top of the berries.
  9. Bake until it's a delightful shade of brown and completely set, even under the berries, about 25 minutes. Let cool slightly in the pan, then move to a cutting board, cut into pieces, and enjoy while still warm.
Recipe by Sprung At Last at